Description
Crispy Skin Ribollita is a delicious comfort recipe that combines rustic bread, vegetables, and beans for a hearty meal.
Ingredients
Scale
- 2 cups stale rustic bread, torn into pieces
- 4 cups vegetable broth
- 1 cup canned cannellini beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 cup chopped kale
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup cooked sausage or pancetta (optional)
- Fresh basil for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes. Cook for an additional 1-2 minutes until fragrant.
- Stir in the diced tomatoes, vegetable broth, and cannellini beans. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add the chopped kale and stale bread pieces to the pot. Stir to combine and let simmer for another 10 minutes until the bread has absorbed some of the liquid and the soup thickens.
- If using, stir in the cooked sausage or pancetta. Season with salt and pepper to taste.
- For crispy skin, preheat your oven to 400°F. Spread the ribollita in a baking dish and sprinkle with grated Parmesan cheese. Bake for 15-20 minutes until the top is golden and crispy.
- Serve hot, garnished with fresh basil if desired.
Notes
- For a vegetarian version, omit the sausage or pancetta and use vegetable broth.
- Add other vegetables like zucchini or bell peppers for extra flavor and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop and Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Crispy Skin Ribollita, Ribollita, Italian soup, comfort food