Sep 29, 2009


Filed under: Lunch,Appetizers,Vegetarian,Italian Food,soups,Recipes,soup — Kay @ 10:19 am


I still had some celery stalks in my fridge that needed to be used up. So, I did what any woman in dire need of a recipe would do; I confiscated a friend’s cookbook.

While flipping through the pages I happened upon this recipe and just knew I had to make it. What is Ribollita? It’s an Tuscan country soup and literally translated it would mean “reboiled”. Apparently this soup was born out of need for poor people needing a nourishing yet affordable meal made form left-overs. Hence the name reboiled.

I didn’t use leftovers, though, I had to make do with what was in my fridge. Also, the original recipe actually let’s you add stale bread to the soup. I took a slightly different route. Perfect soup for cleaning out your vegetable drawer!



4 celery stalks
1 large onion
2 carrots
1 medium potato
2 large garlic cloves
1 can diced tomatoes (14oz)
1 can white beans (14oz)
worcestershire sauce
3 cups of water
2 chicken bouillon cubes
few drops tabasco
4 tbsp oil



Strange, I only like celery in my soup. Use a vegetable peeler to peel off the strings. Chop the stalks!


Peel the carrots and slice them.


Grate the garlic and reserve 1/2 a grated garlic clove.


Dice the onion.


Peel, wash and cube the potato. I mainly add potato to thicken the soup.


Two important ingredients: 14 oz cans diced tomatoes and white beans.


Rinse the white beans.


Heat 2 tbsp oil and sautee the celery, carrots, onion and garlic for about 5 minutes. Remember to reserve 1/2 a grated garlic clove!


Add the cubed potato. Pour in 3 cups of water. Add the diced tomatoes, a few drops tabasco, a splash of worcestershire sauce (there’s also a vegetarian version) and crumble 2 chicken bouillon cubes in there.


Note: vegetarians can replace the chicken bouillon with vegetable bouillon cubes, of course. No, I don’t do that to begin with because I’m not a vegetarian and actually prefer the flavor of chicken bouillon.


Mix it up, bring to a boil, put the lid on and simmer for 20 minutes.


Rather than adding bread to the soup (did that in my Sweet onion & bread soup already) I decided to serve crunchy garlic bread slices on the side. Combine the remaining garlic with 2 or 3 tbsp oil, a really good pinch of pepper, some salt and dried parsley.


We kinda like (semi) dark bread here. As a matter of fact, my son doesn’t even care for white bread.


Slice the bread and brush each slice with a little garlic oil. Not too much. It’s supposed to be a healthy meal! Also preheat your grill.


Chop a really good handful of flat-leaf parsley.


After 20 minutes it’s time for your white beans to take a swim. Add them, and season the soup with salt and pepper to taste. Also add 1/2 of your chopped parsley. Simmer the soup for an additional 10 minutes.


While the soup is simmering, pop the bread slices under a hot grill and bake until brown and crispy. For about 5 minutes, give or take a minute.


Once the soup is done, stir in the remaining flat-leaf parsley. Check the seasoning and serve with one slice of bread in each bowl and the remaining slices on the side.


This soup is much lighter, fresher almost, than you would imagine by looking at it. It’s a really simple, tasty, healthy and cheap soup! Rustic, even. Rustic is good, rustic is very good. And the Italians totally get that.


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    1. 1

      Oh my god, your photography is so so beautiful.

      Janice on Sep 29, 2009 @ 12:46 pm Reply
    2. 2

      Wow this looks good – I’m on such a soup kick lately, too, since it’s getting cooler out. Do you think that this would freeze well if I left out the potato? I’m trying to stash some hearty recipes in the freezer for when I finally have this baby.

      Christy on Sep 29, 2009 @ 2:48 pm Reply
    3. 3


      I always freeze soups like this (haven’t tried it with this soup, though) because in worst case scenario, I break out my immersion blender :)

      Kay on Sep 29, 2009 @ 2:50 pm Reply
    4. 4

      Why do you grate the garlic instead of mincing it?

      Kay in the states on Sep 29, 2009 @ 2:51 pm Reply
    5. 5

      @Kay in the states:

      Because grated garlic tastes different from minced garlic. By grating it you release more oils and the flavor will be more intense. If you like a mild garlic flavor, give it a rough chop.

      Kay on Sep 29, 2009 @ 2:55 pm Reply
    6. 6

      WTD Kay! Lovely recipe and, as usual, great pics!

      Harry on Sep 29, 2009 @ 3:03 pm Reply
    7. 7

      Sounds and looks delish, as usual! Love stews and chowders this time of year:)

      Liz Brooks on Sep 29, 2009 @ 3:20 pm Reply
    8. 8

      Would pressed garlic work as well as grated garlic? Or would it be like chopped? I love soup! I eat it 3 seasons out of four and sometimes even in summer!

      Lindie on Sep 29, 2009 @ 4:17 pm Reply
    9. 9

      Looks good. Got to try this out.

      Teresa on Sep 29, 2009 @ 4:24 pm Reply
    10. 10

      Is flat-leaf parsley = selderij?

      Agnes on Sep 29, 2009 @ 4:26 pm Reply
    11. 11


      No, that’s not selderij. Flat-leaf parsley = platte peterselie. Selderij are celery leaves with a very different and distinct flavor.

      Kay on Sep 29, 2009 @ 4:29 pm Reply
    12. 12

      I remember once watching Martha Stewart make Ribollita and I thought it was so complicated the way she did it that I would never attempt that. This recipe, though, is simple, looks delicious and very uncomplicated. I will definitely give Ribollita a try now. Thanks for another great and beautiful recipe, Kay!

      Lana on Sep 29, 2009 @ 4:38 pm Reply
    13. 13


      Would pressed garlic work as well as grated garlic?

      Absolutely. I just don’t own a garlic press and prefer using these graters.

      Kay on Sep 29, 2009 @ 4:42 pm Reply
    14. 14

      Perfect! We make things like this quite often. Use everything left in the fridge to make a nutritious meal!

      Rose on Sep 29, 2009 @ 5:50 pm Reply
    15. 15

      This looks like a good alternative to the ribollita I’ve made in the past, which has spinach in it – family isn’t too keen on spinach. One thing that could be added for those who like parmesan, is to soak a parmesan rind in the bottom of the pot while it simmers. I store them in the freezer for use in soups and this one BEGS for it. :)

      This will definitely be added to my repertoire for fall meals.

      Heidi on Sep 29, 2009 @ 9:47 pm Reply
    16. 16

      Hi, I just stumbled upon your blog – marvelous! Funny! I think I will try nearly every recipe in here. And your photos.. And ps-tutorials as well?! You’ll see me checking in your side quite often in the future ;)
      Kind regards from Germany :D

      ReNi on Sep 29, 2009 @ 10:22 pm Reply
    17. 17

      Looks positively simple and delicious! You are such a good teacher, through explanations and pictures -where is your cook book? :-) I can’t wait to make this! My sons do not know white bread either. ;-) WHY!?

      Thank you!

      elizabethk on Sep 29, 2009 @ 10:54 pm Reply
    18. 18

      I luv the idea of your “cleaning” exercise! Your soup looks incredibly appetizing and tasty!

      food-4tots on Sep 30, 2009 @ 3:13 am Reply
    19. 19

      I only like celery in soups as well, but I have never thought of peeling off the stringy part of celery with a vegetable peeler. It might change my life (…in celery terms anyways).

      Becca on Sep 30, 2009 @ 3:13 pm Reply
    20. 20


      I’m a vegetable peeling maniac! Not even bell pepper skins are safe for me :)

      Kay on Sep 30, 2009 @ 3:38 pm Reply
    21. 21


      One thing that could be added for those who like parmesan, is to soak a parmesan rind in the bottom of the pot while it simmers.

      Love the idea! That will provide a wonderful extra flavor that won’t be overpowering!

      Kay on Sep 30, 2009 @ 3:49 pm Reply
    22. 22

      Yum-looks amazing!!

      naomig on Sep 30, 2009 @ 4:17 pm Reply
    23. 23

      I will have to get some white beans and get making this. We are on a soup kick here lately with the cool weather settling in for its long stay.

      Kath on Sep 30, 2009 @ 4:43 pm Reply
    24. 24

      this does look good!! fall weather recipes are starting to sound good. we went from 100 degrees F last week to overnight temp in the 60’s. though the daytime temps are still nice in the 80’s.
      thanks again for another good recipe, Kay

      farmkat on Oct 1, 2009 @ 1:50 am Reply
    25. 25

      That looks so good for the coming season! The bowl looks like a bread bowl!

      Mrs Ergül on Oct 1, 2009 @ 7:00 am Reply

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