I’ve been digging into my archives for easy recipes using pantry staples. Ribolitta is a Tuscan soup made with lots of vegetables and hunks of toasted or stale bread. Traditionally this soup is made with inexpensive vegetables like carrots, celery and onions as well as white beans, kale and cabbage. This hearty soup is easy to make and you can use whatever variety of veggies you have on hand. I often finish soups with a splash of acid, using either vinegar or fresh citrus. It helps brighten the soup and balance the flavors. This soup tastes even better 2-3 days after cooking, but wait to add the bread until just before serving. Garnish the soup with a drizzle of olive oil. Stay well!
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrot, zucchini and celery. Cook until the vegetables have softened, about 7-8 minutes. Add the garlic cloves and a pinch of salt and pepper. Add the beans, the potato, chopped tomatoes in their juices, and the vegetable stock. Bring to a boil, stir and then reduce the heat to low. Add the fresh herbs, cover the pot and let it simmer for about 20 minutes.
Remove the stems of the rosemary and thyme. Add the kale, and add in the bread in large chunks and let it soak into the soup. Let it simmer uncovered for another 5-8 minutes. Adjust the seasonings and add a splash of sherry vinegar. Divide among bowls to serve. Garnish with olive oil.