"Soup doesn't get more comforting - or filling - than this. A rich mixture of beans and vegetables slow-cooked with a chunk of Parmesan until soft, the soup takes on the texture of a porridge when bits of stale bread are simmered into the broth."
- Giada De Laurentiis
Migraine on a Monday? Homey don't play that. On a day where you just want something warm and comforting, it doesn't get any better than soup. We've got a good one right here.
Siena-style ribollita really hits the spot. This hearty, porridge-like soup will fill you up and lift your spirits when your day is trying to break you down.
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Super-Italian
This Siena-Style Ribollita is from Super-Italian: More Than 110 Indulgent Recipes Using Italy's Healthiest Foods by Giada De Laurentiis.
When I announced to my family that I was heading to culinary school in Paris after college, their reaction was not exactly ecstatic, but to their credit, they kept their doubts (mostly) to themselves.
And a good thing, too, because there were plenty of days when I returned to my tiny Parisian apartment, exhausted from a day of babysitting soufflés and folding puff pastry, wondering exactly what I was doing there! But the pride I felt when I received my certification from Le Cordon Bleu gave me the confidence to know I had what it took to make it as a chef.
When I returned to Los Angeles and began working in restaurants, and then later as a private chef and caterer, I gained new insights into the way food impacts us every day. I saw how a good meal could turn a bad day around, and how a simple occasion could be elevated into a memorable one, all through food.
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How to Make Siena-Style Ribollita
Ingredients
- oil - extra-virgin olive oil is recommended for this ribollita recipe
- onions - 1 yellow onion and 1 small red onion
- celery - you can also use fennel if you prefer
- carrots
- garlic
- salt - kosher salt
- black pepper - freshly ground black pepper is preferred
- beans - we are using dried Cassoulet beans, but you can also use canned beans. Cannellini or butter beans are recommended varieties.
- bay leaf - if using dried beans
- kale - choose lacinato (Tuscan) kale if possible
- broth - low-sodium beef broth
- tomato puree - also known as passata
- cheese - a 2-ounce chunk of Parmigiano-Reggiano to add alongside the beans and ⅓ cup freshly grated to top the soup off before baking
- rolls - ciabatta rolls, a day or two old if possible
- vinegar - a small amount of red wine vinegar is added before baking
- fennel fronds - for garnish. We chose Italian flat-leaf parsley as our preferred garnish
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Equipment
- prep bowls
- chef knife
- Santoku knife
- bread knife
- cutting boards
- cheese grater
- measuring cup
- measuring spoons
- saucepan or rondeau
- Dutch oven or large pot
- wooden spoon
- immersion blender or potato masher
- whisk
Cook the Beans (If Using Dried)
Transfer the beans to the pan. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer. Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long.
Prep the Vegetables, Slice the Rolls, Grate the Cheese
Wash your hands with soap and water. Use a knife and a cutting board to chop the onions, celery, carrots, garlic, and kale.
Slice the red onion. Use a bread knife to cut the ciabatta rolls into cubes. Transfer everything to clean bowls. Grate the cheese into a bowl.
My kids have their own individual preferences on the appearance of red onion in their food. I usually chop it and it's a much easier sell.
Sauté the Yellow Onions, Fennel, & Garlic
Add 2 tablespoons of oil to the Dutch oven and heat over medium-low heat. Add the yellow onions, fennel, carrots, garlic, along with some salt and pepper to the pot. Sauté for 6 minutes or until softened.
Puree Half of the Beans
Use an immersion blender to puree half of the beans. Add them to the Dutch oven. Stir to combine.
Add the Remaining Beans, Kale, Broth, Passata, & Parmigiano Pieces
Add the remaining beans and their liquid. Use a measuring cup to add the broth, passata, and 2 cups of water. Add the kale and Parmigiano pieces. Use a spoon to stir the soup and bring it to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
Add the Bread Cubes
Preheat the oven to 450 degrees. Add the bread cubes to the Dutch oven and stir. Make sure they are submerged in the liquid. Replace the lid and simmer for 15 minutes or until the kale is soft and the bread is falling apart. Turn off the stove when finished.
Add Vinegar, Salt, & Pepper
Stir the soup with a whisk to break up the bread cubes and cheese. The soup should be thick and porridge-like. Use a measuring spoon to add the vinegar. Add salt and pepper to taste.
Top With Red Onion, Parmigiano, & Oil
Place the red onion slices on top, arranged in a single layer. Sprinkle the grated Parmigiano over top. Drizzle the remaining olive oil on top.
Bake for 20 Minutes
Transfer the pot to the oven. Bake, uncovered, for 20 minutes, or until the onion and cheese are golden brown. Turn off the oven when finished.
Finish It Off
To serve, top the soup with fennel fronds and another drizzle of oil. Make sure everyone gets some of the crusty topping.
We chose a softer serve, and it was just what I needed. Siena-style ribollita. Love it or leave it alone.
free recipe!
Siena-Style Ribollita
This hearty, porridge-like soup will fill you up and lift your spirits when your day is trying to break you down.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Europe.
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Siena-Style Ribollita
Equipment
- Dutch Oven or large pot
- Immersion Blender or potato masher
- Whisk
Ingredients
- 4 tablespoon Giadzy olive oil
- 1 cup yellow onions chopped
- ½ cup celery chopped, or fennel
- ½ cup carrots chopped
- 2 cloves garlic chopped
- kosher salt
- fresh black pepper
- ½ cup cassoulet beans or 1 can cannellini or butter beans, undrained
- 1 bay leaf if using dried beans
- 1 bunch Tuscan kale tough ends trimmed, chopped into bite-size pieces
- 2 cups low-sodium beef broth
- ½ cup passata tomato puree
- 2 oz parmigiano-reggiano cheese broken into pieces
- 2 ciabatta rolls preferably a day or two old, cubed, about 2 cups
- 1 tablespoon red wine vinegar
- 1 red onion small, very thinly sliced
- ⅓ cup parmigiano-reggiano cheese
- fennel fronds, for garnish
Instructions
- Cook the Beans (If Using Dried): Transfer the beans to the pan. Add enough water to cover the beans (about 2 inches higher) and a bay leaf. Turn the burner on high heat. Once the water begins to boil, turn the heat down to medium-low and let the beans simmer. Cook the beans until softened, anywhere between 30 minutes and a couple of hours. The length of time will depend on whether you soaked the beans and for how long.
- Prep the Vegetables, Slice the Rolls, Grate the Cheese: Wash your hands with soap and water. Use a knife and a cutting board to chop the onions, celery, carrots, garlic, and kale. Slice the red onion. Use a bread knife to cut the ciabatta rolls into cubes. Transfer everything to clean bowls. Grate the cheese into a bowl.
- Sauté the Yellow Onions, Fennel, & Garlic: Add 2 tablespoons of oil to the Dutch oven and heat over medium-low heat. Add the yellow onions, fennel, carrots, garlic, along with some salt and pepper to the pot. Sauté for 6 minutes or until softened.
- Puree Half of the Beans: Use an immersion blender to puree half of the beans. Add them to the Dutch oven. Stir to combine.
- Add the Remaining Beans, Kale, Broth, Passata, & Parmigiano Pieces: Add the remaining beans and their liquid. Use a measuring cup to add the broth, passata, and 2 cups of water. Add the kale and Parmigiano pieces. Use a spoon to stir the soup and bring it to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
- Add the Bread Cubes: Preheat the oven to 450 degrees. Add the bread cubes to the Dutch oven and stir. Make sure they are submerged in the liquid. Replace the lid and simmer for 15 minutes or until the kale is soft and the bread is falling apart. Turn off the stove when finished.
- Add Vinegar, Salt, & Pepper: Stir the soup with a whisk to break up the bread cubes and cheese. The soup should be thick and porridge-like. Use a measuring spoon to add the vinegar. Add salt and pepper to taste.
- Top with Red Onion, Parmigiano, & Oil: Place the red onion slices on top, arranged in a single layer. Sprinkle the grated Parmigiano over top. Drizzle the remaining olive oil on top.
- Bake for 20 Minutes: Transfer the pot to the oven. Bake, uncovered, for 20 minutes, or until the onion and cheese are golden brown. Turn off the oven when finished.
- Finish It Off: To serve, top the soup with fennel fronds and another drizzle of oil. Make sure everyone gets some of the crusty topping.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/ribollita
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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