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Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.
- 4 tablespoons olive oil
- 1 red onion, chopped
- 1 leek, white part only,chopped
- 2 cloves garlic, chopped
- 4 carrots, sliced into half inch rounds
- 4 zucchini, sliced into half inch rounds
- 1⁄4 whole savoy cabbage, shredded and chopped
- 2 cups kale, shredded
- 2 cups spinach, shredded
- 4 small potatoes, peeled and cut into one half inch cubes
- 1 cup green beans, cut into bite size pieces
- 2 cups cooked cannellini beans, 1 cup pureed,the other left whole
- 5 cups broth, of your choice,plus
- more broth, to thin soup
- 4 tablespoons tomato paste
- 1 lb stale Italian bread, sliced and cut into 1 inch cubes
- grated parmesan cheese
- extra virgin olive oil
- Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
- The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
- Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.