Recipe Background
The famous Tuscan soup, Ribollita, may have begun its life as a peasant dish, but it is certainly rich with flavors and textures. Filled with fresh garden vegetables and savory, hearty beans, Ribollita is hearty and satisfying, perfect for when the weather cools down. With bites of fatty pancetta, sips of flavorful, savory, and cheesy broth, and drizzles of tangy, bright oil, you'll be mopping this soup up with every bit of bread you can find! Get ready to drink this dish straight from the bowl!
The famous Tuscan soup, Ribollita, may have begun its life as a peasant dish, but it is certainly rich with flavors and textures. Filled with fresh garden vegetables and savory, hearty beans, Ribollita is hearty and satisfying, perfect for when the weather cools down. With bites of fatty pancetta, sips of flavorful, savory, and cheesy broth, and drizzles of tangy, bright oil, you'll be mopping this soup up with every bit of bread you can find! Get ready to drink this dish straight from the bowl!
Ingredients
For the rosemary lemon garlic oil:
- 1/2 cup olive oil
- zest of one large lemon
- 4 cloves garlic sliced
- 2 sprigs rosemary thyme, or sage
For the soup:
- 1/8 cup olive oil
- 1/2 cup pancetta or bacon chopped, optional
- 2 cups onions diced
- 1 cup carrots diced
- 1 cup fennel bulb or celery diced
- 4 cloves garlic roughly chopped, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes plus more to taste
- 2 teaspoons salt plus more to taste
- 3 medium tomatoes diced
- 6 cups lacinato kale chopped
- white wine to taste
- 6 cups stock chicken or vegetable
- parmesan rind optional
- 3 cups cannellini beans cooked, drained, and rinsed
- 1/2 cup fresh Italian parsley leaves chopped
- pecorino or parmesan grated, optional, for topping
- crusty bread optional, for serving
Directions
- To prepare the rosemary lemon garlic oil, in a small jar or bowl mix 1/2 cup olive oil with the lemon zest, 4 garlic cloves, and 2 sprigs of rosemary, thyme, or sage. Allow the mixture to stand.
- Heat 1/8 cup olive oil in a large heavy-bottom pot or dutch oven over medium heat.
- Once the oil is shimmering, add the pancetta and onions and sauté until the meat is crispy and the onions start to brown, about 6-8 minutes.
- Lower the heat to medium-low.
- Add the carrots, fennel, 4 cloves garlic, black pepper, 1/4 teaspoon red pepper flakes, and 2 teaspoons salt, cooking until the vegetables are tender, for about 7-8 minutes.
- Add the tomatoes, kale, and white wine and continue to sauté, stirring occasionally, for 7-8 minutes.
- Add the stock, parmesan rind, and cannellini beans.
- Turn the heat to low and let the soup simmer for 15 minutes.
- Stir in the Italian parsley and taste for seasoning.
- Remove and discard the parmesan rind.
- Serve topped with the rosemary lemon garlic oil and pecorino, pairing with crusty bread, if desired.
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