Hey, vegetable lovers, this post for you! You will like this hearty Italian soup with plenty of veggies. Ribollita is a bit similar with minestrone but with divine taste of tomato. Floury potato, instead of a pasta, makes the dish is very nutritious. I love this soup all seasons, in winter and summer. It will perfectly warm you in the winter time and will shine in the summer menu of seasonal vegetables.
Ribollita means reboiled soup. This soup is really delicious when you warm it up the next day. But actually, I like to eat it immediately, when the vegetables still keep their beautiful color and nutrients. If you want to save the vibrant color of tender green vegetables such as zucchini, cabbage and Cavolo nero I recommend to add it at the end of cooking, they usually need only a few minutes to be ready.
There are two ways to thicken this soup. The first way is to add mashed cannellini beans. Cannellini beans are rich in protein, which is very good because the dish is vegetarian. The second way is to add breadcrumbs. Breadcrumbs are a great way if you need to thicken something or add the volume for dishes such as soup, burger patty or Shepherd’s Pie. Gluten-free bread crumbs will work too in case if you avoid the gluten. I decided to combine both ways and added mashed beans and bread crumbs, it works really nice. I got thick luscious soup and really happy with a result.