Zuppa Ribollita
Cucina Povera, or “peasant cooking,” is the soul of rustic Tuscan cuisine—born from necessity, shaped by simplicity, and defined by ingenuity. Rooted in rural tradition, it celebrates humble ingredients like beans, bread, seasonal vegetables, and olive oil, transforming them into deeply flavorful, nourishing dishes. More than a style of cooking, Cucina Povera is a philosophy that honors frugality, sustainability, and the art of making the most of what you have.
Zuppa Ribollita
Ribollita is the definition of rustic comfort—a classic Tuscan bread soup made with simple, wholesome ingredients like white beans, hearty vegetables, and day-old ciabatta. Created as a clever way to stretch leftovers, this flavorful dish comes from the Italian word for ‘reboiled,’ reflecting the tradition of reheating and enriching the soup over time. Whether gently simmered on the stovetop or slow-cooked to perfection, this classic dish delivers deep Italian flavors with the help of fragrant herbs and a savory touch of Parmesan.
- Serves
- 6
Directions
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Toast bread (if using fresh): Preheat oven to 375°F. Spread bread on a parchment-lined baking sheet, drizzle with 2 tablespoons of olive oil, a sprinkle of salt and pepper, and bake 10 minutes or until dry and toasty. Toss once after 5 minutes for even toasting. Remove and set aside.
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Sauté vegetables: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots, and season with salt and pepper. Cook for 5–8 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
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Add aromatics: Stir in the garlic, rosemary, thyme, oregano, red pepper flakes (if using), and a pinch of salt. Carefully pour in the wine to deglaze the pan, scraping up any browned bits. Simmer until the wine has reduced by half.
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Add liquids: Stir in the tomatoes and broth, then add the Parmesan rind. Bring to a simmer and cook for 20 minutes to develop flavor, stirring occasionally.
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Finish Soup: Add the beans and kale, and simmer for about 5 minutes, or until the kale is wilted. Stir in half the toasted bread and cook until it softens. For a thicker ribollita, stir in more bread to reach the desired consistency, but save some for topping.
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Serve: Ladle into bowls. Top with toasted bread, a drizzle of olive oil, grated Parmesan, and garnish with parsley.
From Shawnie's class “Tuscan Table”
