Ribollita, which means “reboiled” in Italian, is a classic Tuscan soup made with leftover bread, butter beans, and an array of vegetables like chard, carrots, celery, and tomatoes. This rustic Ribollita Meatball Soup is known for its rich, robust flavours and thick, stew-like consistency.
When combined with tender, flavourful meatballs, the soup gains an extra layer of heartiness and protein, making it even more satisfying.
Ribollita Meatball Soup
Serves 4-6
Ingredients:
2 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, finely chopped
2 cups (500ml) chicken stock
1 ½ cups (375ml) tomato braising liquid from the meatballs
Piece of rind from parmesan (optional)
200g green beans, trimmed
1 zucchini, thinly sliced
150g baby chard leaves
½ batch braised meatballs (8 meatballs)
400g can butter beans, rinsed and drained
Crusty bread, torn to serve
Finely grated parmesan, to serve
Method:
Heat oil in a large saucepan over medium heat. Add the onion, celery, carrot and cook, stirring occasionally for 4-6 minutes, or until tender. Add the stock, tomato braising liquid and parmesan rind (if using) bring to a simmer, reduce heat to low and cook for 10 minutes.
Add green beans, zucchini and chard leaves and cook for 3-5 minutes or until tender. Add meatballs and butter beans and cook for 5 minutes or until heated through. Remove parmesan rind (if using) and discard. Serve soup with crusty bread, parmesan and drizzle with oil.
