Did you know that Ribollita means means ‘reboiled’ in Italian? It’s a brilliant concept really; make a large pot of soup at the beginning of the week and then all week long, add leftover meat, vegetables, and bread or pasta from other meals. The soup becomes an ever evolving dish, ready any time for lunch, dinner or a snack.
I’ve made ribollita in a dozen ways: sometimes with potatoes, sometimes without any meat, always with whatever vegetables are in season. This recipe is a good place to start, but then adjust it to make it your own.
Allow the soup to change with the season (as I often do with another favorite Italian soup, Pasta e Fagioli): asparagus and artichokes in the spring; zucchini and green beans in the summer; butternut squash and fennel in the autumn; and, in the winter, cabbage and kale. Give it a try and I predict that, as in many Italian homes, this ‘reboiled’ gem will become a regular item on your weekly menu.
Ribollita with Hot Italian Sausage
Ingredients
- 4 cups coarsely torn day-old bread sourdough or peasant loaf
- 4 tablespoons olive oil divided plus more for drizzling at the end
- 1 onion finely chopped
- 4 carrots finely chopped
- 4 celery ribs finely chopped
- 1 3-ounce jar anchovy fillets packed in oil drained and chopped
- 3 cloves garlic minced
- 1 pound hot Italian sausage casings removed
- 1 cup dry white wine
- 1 bunch Italian kale sliced crosswise into 1/2-inch ribbons
- 1 15-oz can whole peeled tomatoes with liquid
- 2 cups cooked cannellini beans or 1 15-ounce can drained and rinsed
- 8 cups chicken stock
- 4 ounces Parmesan cheese shaved
Instructions
- Preheat oven to 350°F.
- Line a rimmed baking sheet with parchment and arrange torn bread in a single layer. Drizzle with 3 tablespoons olive oil; toss with your hands to coat. Toast, stirring occasionally, until golden brown, about 15 minutes. Set aside to cool.
- Meanwhile, in a soup pot, heat 1 tablespoon olive oil. Add onion, carrot, celery and anchovies; cook and stir until onion is translucent and anchovies have melted into vegetable mixture, about 5 minutes. Add garlic, sausage and white wine; cook and stir until sausage has cooked through. Add kale, tomatoes, beans, and stock; bring to boil. Reduce heat and simmer, stirring occasionally, 45 minutes to an hour.
- Divide croutons among 6 bowls and ladle soup over. Serve topped with Parmesan shavings and drizzled with olive oil.
Nutrition
Maggie | Omnivore's Cookbook says
March 23, 2015 at 11:03 pmI love simple and comforting soup like this! And I’m so agree that “reboiled” soup gets better and better. The soup pictures are so beautiful and inspiring. Sharing of course 🙂
Marissa says
March 24, 2015 at 1:59 pmThank you, Maggie!
Kathleen | HapaNom says
March 23, 2015 at 5:57 amOh Marissa! I need a giant bowl of this right now! I love every single ingredient in this dish, combined together and it’s like a symphony.
Marissa says
March 23, 2015 at 10:30 amHow sweet, Kathleen. Thank you!
Thalia @ butter and brioche says
March 23, 2015 at 12:45 amIt is perfect soup weather right now. This looks like one big bowl of comforting deliciousness.
Marissa says
March 23, 2015 at 10:30 amThanks, Thalia!
Mira says
March 22, 2015 at 6:38 amLove hearty soups like this one! Never made ribolita , but will definitely try this one 🙂
Marissa says
March 23, 2015 at 10:30 amI think you’ll love it, Mira! 🙂
Allie says
March 22, 2015 at 5:56 amWhat a gorgeous meal, and I love how adaptable it is! The photos are stunning!
Marissa says
March 23, 2015 at 10:31 amThank you so much, Allie!
Helen @ Scrummy Lane says
March 22, 2015 at 4:56 amWhat a wonderful idea, Marissa! I have never heard of it. I bet that soup just gets tastier and healthier as the week goes on!
Marissa says
March 23, 2015 at 10:31 amIt really does get tastier after a couple of days!
Maureen | Orgasmic Chef says
March 22, 2015 at 4:34 amNow that it’s fully Autumn down here, this soup would be 100% welcome on my table. Today. It looks really good.
Marissa says
March 23, 2015 at 10:32 amI wish I could make a bowl for you, Maureen!
Lorraine @ Not Quite Nigella says
March 22, 2015 at 4:08 amIt was cold when we visited Florence so I completely dived in a big bowl of this soup! It’s so delicious and your version looks fantastic Marissa! I made one after we got back and I loved being able to use up stale pieces of bread.
Marissa says
March 23, 2015 at 10:32 amI love that too – it’s amazing how good stale bread is in soup!
hipfoodiemom says
March 21, 2015 at 7:32 pmMarissa, I love ribollita! Never knew what it meant but totally love it! I love the concept!!! you are right! it’s brilliant!! and I love this ribollita with hot italian sausage! Looks soooo good!
Marissa says
March 23, 2015 at 10:33 amThank you, Alice!!
Kristi @ Inspiration Kitchen says
March 21, 2015 at 3:32 pmWow! That is a gorgeous bowl of soup Marissa! Not only does the recipe look amazing, but your photos are phenomenal! Pinned!
Marissa says
March 23, 2015 at 10:33 amThank you so much, Kristi!
Eileen says
March 21, 2015 at 11:42 amYou can’t go wrong with a huge pot of hearty soup! This sounds so warming and comforting.
Marissa says
March 23, 2015 at 10:33 amThanks, Eileen. 🙂
Kevin | keviniscooking says
March 20, 2015 at 11:25 amThis sounds so good and the anchovy inclusion is yum. Lovely photo with the shaved cheese on top, too. 🙂
Marissa says
March 23, 2015 at 10:34 amI’m glad you noticed those, Kevin! It’s not that the soup tastes like anchovies at all, but they definitely add a depth of flavor.
Girl and the Kitchen says
March 20, 2015 at 11:24 amMarissa, this looks so great! I love hearty soups like this!!! YUM!
Marissa says
March 23, 2015 at 10:34 amThank you! 🙂