Monday, May 3, 2010

Tuscan Ribollita Or a Hearty Reboiled Soup from the Simple Kitchens of Tuscany

A staple of the simple Tuscan Kitchen is soup. And amongst soups, one of the most popular is a soup called the Ribollita. A peasant soup, the term literally means reboiled. With a tangy tomato base, this soup calls for any leftover vegetables lying in the pantry and a generous spoonful of basil pesto sauce. For the uninitiated, think Minestrone without pasta and with loads of beans. This was one of the soups that I made for supper last week. I served it with hunks of Kalamata and Olive Focaccia!!

1 tbsp olive oil
1 small white onion, chopped fine
4 cloves garlic, crushed
2 carrots, diced.
1 zucchini, cubed
2 celery stalks, diced
1 fennel bulb, diced
1 cup cannellini beans
1/2 cup lima beans
1/4 cup corn
1 can crushed tomatoes (14oz)
4 cups Homemade Vegetable Stock
Salt to taste
Freshly ground black pepper
2 tbsp basil pesto

  1. Heat the olive oil in ta large pan. Add the onion and garlic. Stir to coat with the oil, then add the celery and the fennel.
  2. Stir fry on ,ow heat for a couple of minutes, the add the carrots and beans. Continue to fry on low heat for around 8 minutes. 
  3. Then add the corn and zucchini and stir into the cooking vegetables for 2 minutes. 
  4. Now add the crushed tomatoes, vegetable stock, and the pesto. 
  5. Stir and bring to a boil. Then reduce heat and cook for 15-20 minutes. The vegetables should be tender but not mushy.
  6. Season with salt and pepper to taste.
  7. Serve hot with good bread 
This soup is so hearty and filling that you really need nothing more than freshly baked bread with it. The essence of simplicity itself!!  

All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2012. All Rights Reserved. Kindly do not reproduce without permission.


  1. Apu, the pic is sooooooo tempting and wow, how healthy with so many veggies in it. Good job !!!

  2. I like soups like this, with a lot of various vegetables; my love to hearty soups started in Poland, which is a country of soup eaters (many Polish eat soups every day).
    Looks tasty!

  3. What a beautiful soup and the perfect use for that focaccia! Delicious.

  4. thats a wholesome meal. yummy
    both appealing for the pallette and eyes

  5. Wow, thatz a hearty soup indeed...looks so good and colorful :)

  6. Comforting bowl of tempting soup, looks truly colourful and filling..

  7. So comforting! I've always loved soups during the colder months. Too bad I don't get most of these vegetables that you've listed out. :(
    I shall have to make do with the regular carrots, peas and onions.

  8. @ Deepika: You can use any seasonal vegetables in this soup!!


Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Apu @ Annarasa