31 In Main Courses/ Recipes/ Soups

Ribollita (Tuscan Vegetable Stew)

Ribollita (Tuscan Vegetable Stew) | A Couple CooksRibollita (Tuscan Vegetable Stew) | A Couple Cooks

My family has a long tradition of international travel, so it’s no surprise both my sister and I turned out fascinated with the world. Early in life I became obsessed with Europe, and my first trip to Austria, Switzerland and Italy at age 17 left me changed. I studied abroad in Spain and traveled extensively across Europe, backpacked across Italy, Germany, and Scandinavia with my best friend, honeymooned in Italy, vacationed in Paris, Japan and Greece, and volunteered in Cambodia, Mexico and Nicaragua. My sister has been to more countries than I can count, and now lives in Burma after living in Laos for 2 years. And now that my parents are retired, they are abroad every time I turn around (currently in China).

There’s something about travel that’s addicting: meeting new people, learning new things, tasting exotic flavors, the thrill of adventure. If you’re a fellow travel lover, the new cookbook Green Kitchen Travels might be up your alley. Rock star vegetarian food bloggers David Frenkiel and Luise Vindahl took a year out of their life to travel around the globe with their 7-month old. We just received the resulting cookbook and the photographs are out of this world! If you read cookbooks like picture books like we do, you’ll love paging through the gorgeous snapshots and flavor ideas.

Many recipes in the book caught our eye, but this ribollita recipe stuck out to both of us. I’ve wanted to make ribollita for years, which is an Italian vegetable stew traditionally thickened by bread. It looks like just a humble stew, but honestly, this blew us away. It’s gently simmered so that the flavors meld together beautifully, and the crusty bread cubes are almost like dumplings when soaked in the savory broth. I had to stop between spoonfuls to proclaim to Alex how much I loved it.

Thank you, David and Luise, for the beautiful soup and the vibrant collection of photographs and flavors from your travels! We’re

{If you’re interested in the book, check it out here. We received it from the publisher, but would have purchased it anyway since we love Green Kitchen Stories and their inspiring work!}

Ribollita (Tuscan Vegetable Stew)
 
by:
What You Need
  • 1 onion
  • 2 carrots
  • 1 tomato
  • 1 zucchini
  • 4 garlic cloves
  • 1 bunch lacinato kale
  • 1 handful parsley
  • 2 tablespoons olive oil
  • A pinch dried chili flakes
  • 10 sage leaves
  • 15-ounce can cannellini beans (or 1½ cups cooked)
  • 1 quart vegetable stock
  • Kosher salt and fresh ground pepper
  • Multigrain or wholegrain sourdough bread
  • Parmesan cheese
What To Do
  1. Dice the onion, carrot, tomato, and zucchini. Mince 4 garlic cloves. Remove the stems from the kale, then roughly chop the leaves. Remove the leaves from the parsley.
  2. In a large saucepan or pot, heat 2 tablespoons olive oil. Add the onion garlic, carrots, chlli flakes, and sage and cook over low heat for 20 minutes until softened but not browned. Add the parsley, tomato, and zucchini and cook for a few minutes.
  3. Add the kale and beans (drained if canned), and cover with vegetable stock. Bring to a boil, reduce the heat and simmer for 30 minutes. Season with kosher salt and fresh ground black pepper to taste.
  4. Chop the bread into cubes. To serve, arrange the bread cubes in the soup and add Parmesan cheese shavings and a drizzle of olive oil.

 

You Might Also Like

31 Comments

  • Reply
    Leslie
    October 20, 2014 at 11:01 am

    this looks amazing! Thanks!

  • Reply
    Ksenia @ At the Immigrant's Table
    October 20, 2014 at 11:02 am

    Travelling through Florence when I was 15 is what sparked my love for dishes thickened with bread (most notably, panzanella salad and ribollita stew). Then came the discovery of Caesar salad when I went to New York, and my life was transformed by the notion of adding bread and croutons to seemingly innocent and healthy dishes, and making them so much more special. You do this soup justice – thanks for sharing!

  • Reply
    Amy @ Parsley In My Teeth
    October 20, 2014 at 11:28 am

    Seems like so many of my favorite meals were eaten abroad. So many things to learn, sites to see, and flavors to absorb. This Tuscan stew is one of my staples during the fall/winter. Thanks for featuring this beautiful dish — just in time for the chilly weather!

  • Reply
    Katie @ Whole Nourishment
    October 20, 2014 at 11:55 am

    Yep, I agree, traveling is one of the greatest forms of inspiration for me too. I cannot wait to get my hands on their book and make this soup. I love when a recipe is simple and the flavors are out of this world, as I’m sure this one will be.

  • Reply
    Sarah @ Making Thyme for Health
    October 20, 2014 at 7:18 pm

    Okay, now I have to go buy this book. I agree, travel is addicting but it isn’t always easy for a vegetarian so I’m curious to see the recipes they found along the way.
    It looks like you did this one justice…I’m ready to dive right into that bowl!

  • Reply
    Sian Visser @ Healthy Bites Nutrition
    October 20, 2014 at 10:05 pm

    I can’t wait to get my hands on a copy of their new book. The first one is delightful and their blog is stellar. Very very inspiring. Spring has turned back to winter and I have cavolo nero from a friend’s garden and half a loaf of sourdough hanging about, dinner tonight is sorted!

  • Reply
    Stephanie @ Girl Versus Dough
    October 20, 2014 at 11:35 pm

    This stew looks incredible. The book sounds amazing. Adding both to my lists!

  • Reply
    Jennifer @ Show Me the Yummy
    October 21, 2014 at 11:53 am

    Your pictures are out of this world! If your stew tastes HALF as good as it looks, it will be incredible. I love that you guys cook, blog, etc. together. My husband and I just started our blog together…it’s such a fun thing to share with your spouse! Can’t wait to keep cooking together and trying this :)

    • Reply
      Alex
      October 21, 2014 at 2:18 pm

      Thanks! It is a fun thing to do together — glad you’ve joined the party :)

  • Reply
    Kimberly/TheLittlePantation
    October 21, 2014 at 4:36 pm

    Yummy! I am dying to get my hands on a copy, having enjoyed their first book so much.
    Now you’ve given me another reason to go and get it – tomorrow.
    Thanks for sharing
    Kimberly

  • Reply
    Jamie | Jamie's Recipes
    October 21, 2014 at 9:59 pm

    What a hearty and delicious looking bowl of soup! Perfect for dunking crusty bread.

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 22, 2014 at 10:50 am

    There’s something so honest about a simple soup. This sounds lovely! Like you, I love to travel and gain insight from other places…it helps inspire me in the kitchen too!

  • Reply
    Sara @ Don't Feed After Midnight
    October 24, 2014 at 4:33 am

    So good! I always find that cannellini beans taste a bit bland but they work really well in soups with lots of veg. I make something similar but use bay leaves instead of sage – I will have to try this version!

  • Reply
    Millie | Add A Little
    October 26, 2014 at 3:00 am

    Looks amazing – so tasty and comforting!

  • Reply
    Lissa @ The Flourishing Baker
    October 26, 2014 at 9:44 am

    I love soups and stews like this, especially during this time of year. There is something wildly comforting about it all. Love to hear about all the inspirations that traveling provides! This soup looks comforting, warm, and pure. Love it!

  • Reply
    Andrea K.
    October 26, 2014 at 3:03 pm

    I made this a few nights ago. It was fabulous!! Thank you.

    • Reply
      Alex
      October 27, 2014 at 8:15 pm

      Awesome! Glad you enjoyed

  • Reply
    Abby
    October 27, 2014 at 8:10 pm

    Made this for dinner tonight and it was so soul-warmy and sensational! Topped my bowl with a ridiculous amount of parmesan.

    • Reply
      Alex
      October 27, 2014 at 8:14 pm

      So glad you enjoyed it!

  • Reply
    Jonathan
    November 2, 2014 at 7:28 pm

    How many does this recipe serve? I am hosting a dinner with 5 guests tomorrow night.

    • Reply
      Alex
      November 2, 2014 at 8:30 pm

      I would say it serves 4. Make a double batch!

  • Reply
    Sarah
    November 3, 2014 at 9:31 am

    I cannot wait to try this…we do regular soup nights, and I am quite sure this will be a hit! Especially with Miss Leah back home! I particularly am intrigues with the use of the sage leaves….and fresh twist to a traditional almost minnestrone type base soup!
    Thanks

  • Reply
    Kristine Manley
    November 5, 2014 at 8:12 am

    I love soups and stews and I’ll be making this stew. It looks delicious!

  • Reply
    Victoria
    November 10, 2014 at 11:55 am

    I made this last week and it was delicious! What a great recipe! It was a huge hit in my house. We had leftovers but they didn’t last for very long.

  • Reply
    Margot
    December 2, 2014 at 2:18 pm

    I loved the freshness of this soup (and this soup calls for finding the freshest veggies possible), but I do have a few suggestions for those who are looking for a blast of flavor in the broth. The Louisiana chef Paul Prudhomme is a master of starting a dish with onions and sauteing and sealing the flavor into the onions first before adding anything else. Get those spices in the onions and saute them for at least seven minutes alone. (I used 1/2 teaspoon of white pepper, salt and pepper, a bit of basil. I call this onion step “building a nest”). Once that nest is softened and flavorful, then add the other veggies and spices, etc. I think this works well because adding flavor to liquid isn’t as good a process as getting the flavors in the solids first. Anyway, lovely stew!

  • Reply
    Michelle
    February 1, 2015 at 4:01 pm

    This was amazingly delicious! I so wished I had doubled the recipe, but now I know better. The only thing I added was a rind from a wedge of Parmesan that became an extra bit of decadence. Thanks so much for this recipe!

  • Reply
    Sam
    October 28, 2015 at 6:39 pm

    I absolutely love this recipe! So perfect for snuggly cold nights!

  • Reply
    Sheila
    December 31, 2015 at 5:54 am

    Made this last night and it was amazing! Made some slight modifications – added chopped turkey cutlets, used chicken broth and a mixture of kale and spinach and my family loved it. This will be a stew/soup we’ll be making again and again!

  • Reply
    Anonymous
    January 24, 2016 at 9:18 pm

    Just made this – so good! Added green peppers & we only wish there was more soup leftover!

  • Reply
    Palmer
    February 7, 2016 at 6:11 pm

    My thirteen year old fussy eater claimed it was the first time he liked kale.

  • Reply
    Anonymous
    May 14, 2016 at 7:14 pm

    Parmesan is not vegetarian

  • Leave a Reply

    Rate this recipe:  

    Subscribe to Free Email Updates

    Don't miss any of our new recipes!