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Easy Instant Pot + Slow Cooker Ribolita (Italian Bread Soup)

This straightforward recipe for ribolita (aka Italian Bread Soup) could be made within the Instant Pot, sluggish cooker, or on the stovetop. My model makes use of cranberry beans instead of the standard cannellini beans and recent turnip greens instead of Tuscan kale!

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An overhead shot of a white soup ramekin filled with ribolita soup and topped with crusty bread on black background.

Italians have so many superb recipes for stale bread, from Panzanella (bread salad), to budino de pane bread pudding, to ribolita and pappa al pomodor (each soups with bread) – Italy will get it proper on the subject of repurposing substances! I’ve just lately found ribolita because of the superb presentation of it on Bon Appetit’s Basically. At first look, I used to be turned off by the considered soggy bread in my soup. But after giving it extra thought and repeatedly eyeing the dried beans that wanted utilizing in my pantry, I made a decision to provide it a attempt. I wished to see if I may add the bread as wanted after I reheated the soup in order that it may have a greater texture after refrigeration, and I’m tremendous pleased with the outcomes of my experimentation. Let’s make some!

Classic Tuscan Ribolita – what’s it?

Ribolita is a humble soup originating in Tuscany. It historically entails a mix of any of the next: stale bread, fragrant greens, herbs, legumes, pasta or polenta. The title “ribolita” refers back to the act of reheating a soup that’s been made forward – whether or not it’s reheating the day after or just a few instances after it was made. I’m all for the thought of leftovers! Not solely do you get monetary savings by repurposing leftover veggies and bread, however you additionally lower down on meals waste, which is so essential!

You could also be considering that ribolita sounds just like one other Italian bread soup: Pappa al Pomodoro. While each soups make the most of bread and tomatoes, Pappa al Pomodoro is usually a wealthy tomato soup with mushy bread in it. Ribolita comprises extra substances, like greens and dried beans, and makes use of a little bit of bread within the soup to thicken it and a few on the highest of the soup to bake with oil on high. The bread topping on ribolita is my favourite half for certain!

Chopped and measured ingredients prepared for making ribolita in white bowls on a wood cutting board. Chopped and measured ingredients prepared for making ribolita in white bowls on a wood cutting board.

Using what you must make ribolita

The fantastic thing about this soup is that it makes use of easy, budget-friendly substances to make one thing actually scrumptious. My husband says it tastes like pizza stew! I imply, what might be higher than an enormous ol’ chunk of crusty bread baked right into a thick and hearty liquid that tastes like pizza? Here are the forms of substances you might want to make some:

  • Aromatic veggies – any mixture of onion, shallots, carrots, and celery will do. You simply want a bit of bit of every to construct the flavour base for the soup. I want shallots for his or her milder taste.
  • Canned tomatoes – the San Marzano selection are my favourite for this due to their gentle acidity and candy taste.
  • Beans – historically, ribolita is made with white cannellini beans. My model makes use of cranberry/borlotti beans, which additionally occur to be well-liked in Italian delicacies. Dried or canned beans will work, though my recipe is written for dried beans soaked in a single day. If you select canned beans, you’ll wish to cook dinner this on the stovetop as it’s a lot sooner than the Instant Pot or sluggish cooker.
  • Greens – Tuscan or lacinato kale is the basic inexperienced for ribolita. However, I wished to provide mine a Southern twist and use tender turnip greens. You may additionally use Swiss chard!
  • Seasonings – Parmesan rind for a scrumptious umami depth of taste, purple pepper flakes for a bit of warmth, salt, and pepper.
  • Stale bread – decide one thing with a pleasant thick crust! Baguettes, ciabatta, or a country boule could be excellent! I used leftover home made bread from this King Arthur recipe.
  • Toppings – a hearty drizzle of excellent olive oil, a sprinkling of garlic powder, and freshly grated Parmesan cheese create a splendidly golden crust on the bread as it’s baked into the soup. Your home will odor like an Italian grandma’s kitchen for certain!

White soup bowls filled with unbaked ribolita soup and bread on a baking sheet. White soup bowls filled with unbaked ribolita soup and bread on a baking sheet.

Making ribolita within the Instant Pot, sluggish cooker, or on the stovetop

Stovetop

  • If you’re planning to make use of canned beans as a substitute of dried, I’d suggest simply making this on the stovetop. The recipe will take about 40 minutes from begin to end should you plan to eat it immediately. You also can use dried beans which were soaked in a single day on the stovetop, however the beans might want to cook dinner wherever from 1 1/2 to three hours to get tender relying on the kind of bean that you just use.
  • For the stovetop ribolita, greens might be added over the past 10-15 minutes of cooking.
  • If you’re utilizing  a Dutch oven, you’ll be able to merely switch the soup to the oven to bake the crust bread on high. If you’re making this forward of time, the bread is not going to be added till the soup is reheated.

Instant Pot

  • I like to make use of dried beans soaked in a single day after I cook dinner this within the Instant Pot. You are 30 minutes of cooking time at stress, however permit 10-15 minutes of time for the pot to pressurize. A fast stress launch will get this meal on the desk inside an hour!
  • For Instant Pot ribolita, greens might be added over the past 10 minutes of cooking.
  • The soup will should be ladled into oven-friendly soup crocks or ramekins earlier than baking the bread on high.

Slow Cooker

  • Cranberry beans are fairly fibrous, so I feel it’s greatest to soak them in a single day earlier than including to the sluggish cooker. You may may use unsoaked cannellini beans after which cook dinner on low for 7-9 hours. The cooking time will actually depend upon the kind of bean that you just use.
  • For sluggish cooker ribolita, add the greens over the past 30 minutes of cooking.
  • The soup will should be ladled into oven-friendly soup crocks or ramekins earlier than baking the bread on high.

Three white soup ramekins on a black serving tray filled with baked ribolita soup and a chunk of fresh bread on the side/Three white soup ramekins on a black serving tray filled with baked ribolita soup and a chunk of fresh bread on the side/

How to serve leftover ribolita

It’s onerous to seek out recipes on-line that give good directions for reheating ribolita, however I feel I’ve discovered an excellent methodology! I like to make the soup base for meal prep, then chill it in a single day with none bread in it to let the flavors develop. When I’m able to eat it, I’ll reheat it the quantity I want in a small soup pot with a handful of bread or so within the soup to thicken it. I then ladle it into ramekins, then high with bread cubes, olive oil, garlic powder, and Parmesan earlier than baking it to golden brown perfection!

Are you able to make this straightforward Ribolita recipe? I’m so excited so that you can do that recipe. Once you get the possibility to make it, please let me know the way it seems for you! Leave a remark and fee the recipe beneath. This will assist me with the creation of future recipes! I’d additionally like to characteristic your creation in my month-to-month e-newsletter, so you’ll be able to add a photograph to Instagram or Twitter with the tag @sweetcayenne5 to be featured!

A side shot of a white soup ramekin filled with baked ribolita soup on a black serving tray. A side shot of a white soup ramekin filled with baked ribolita soup on a black serving tray.

An overhead shot of a white soup ramekin filled with ribolita soup and topped with crusty bread on black background.

Easy Instant Pot + Slow Cooker Ribolita (Italian Bread Soup)

Adapted from Bon Appetit: Basically

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: sluggish cooker ribolita

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6 servings

Author: Whitney Reist | Sweet Cayenne

Ingredients

  • 1 (28-ounce) can San Marzano entire peeled tomatoes
  • Extra virgin olive oil
  • 1 medium shallot, finely diced (about 1/Four cup)
  • three medium carrots, diced into ½’’ items
  • 2 celery stalks, diced into ½’’ items
  • 2 garlic cloves, finely minced
  • 2 cups cranberry/borlotti beans, soaked for Eight-10 hours (substitute with cannellini, Great Northern, or pinto beans)
  • 1 small Parmesan rind
  • ¾ teaspoon crushed purple pepper flakes
  • 6 cups water
  • 1 bunch recent, washed turnip greens, torn into 2’’ items, stems discarded (about 6 cups; substitute with Tuscan/lacinato kale or swiss chard)
  • Salt and pepper to style
  • ½ loaf crusty nation bread (about 10 oz.), torn into 1 ½’’ items
  • Garlic powder/salt OR Italian seasoning mix
  • Freshly-grated Parmesan cheese

Instructions

For the stovetop (cooking time is calculated for CRANBERRY/BORLOTTI beans which were soaked in a single day):

  • Preheat oven to 450℉ (if planning to serve recent). Use a fork to take away Drain the tomatoes and reserve the juice. Use your arms to crush the tomatoes into bite-sized items. Set each apart.

  • Place a big heavy-bottomed, oven-safe pot over medium warmth. Add a tablespoon of oil to the underside of the pot. Add the shallot, carrots, and celery, sauteing for 5-7 minutes till translucent. Add the crushed tomato items and cook dinner an extra 7 minutes till the combination is thick. Add the garlic and stir for 30 seconds till aromatic. Add the soaked beans, Parmesan rind, purple pepper flakes, reserved tomato juice, and 6 cups of water. Bring to a boil over medium-high warmth, then cut back warmth to a simmer. Cook with the lid barely ajar, stirring often, for 1 ½ – three hours till the beans attain desired tenderness (solely simmer for 10 minutes if utilizing canned beans).

  • Once the beans are tender, add the greens one handful at a time, stirring to wilt between additions. Simmer the greens for 10 minutes or till tende. Season the soup to style with salt and pepper and take away the Parmesan rind.

  • To serve recent: If you intend to serve the complete soup immediately, add 2 cups of the bread items to the soup because the greens simmer, stirring to mix. Once the greens are tender and you’ve got seasoned the soup with salt and pepper, take away the pot from warmth. Add the remaining bread items to the highest of the soup. Drizzle ¼ cup of olive oil over the bread, sprinkle some garlic powder on high, after which end with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes till the bread is golden and crusty on high. Ladle soup into bowls and serve.

  • Storing to serve in single servings later: when you full step three, switch the soup to a container to chill for 30 minutes earlier than place within the fridge. When able to warmth, proceed to “Reheating Ribolita” directions.

For the Instant Pot (cooking time is calculated for CRANBERRY/BORLOTTI beans which were soaked in a single day):

  • Preheat oven to 450℉ (if planning to serve recent). Use a fork to take away the tomatoes and reserve the juice. Use your arms to crush the tomatoes into bite-sized items. Set each apart.

  • Set the Instant Pot to “saute.” Add 1-2 tablespoons of olive oil to coat the underside of the pot. Add the shallot, carrots, and celery, sauteing for 5-7 minutes till translucent. Add the crushed tomato items and cook dinner an extra 7 minutes till the combination is thick. Add the garlic and stir for 30 seconds till aromatic. Add the soaked beans, Parmesan rind, purple pepper flakes, reserved tomato juice, and Four cups of water. Turn the stress valve to “sealing” and cook dinner on excessive stress for 20 minutes. Quickly launch the stress as soon as accomplished with a towel on high of the stress valve to catch among the water.

  • Carefully open the lid, then add the greens one handful at a time. Place the lid again on and set the valve to “sealing.” Cook on excessive stress for an extra 10 minutes. Quickly launch the stress as soon as accomplished with a towel on high of the stress valve to catch among the water. Stir the soup and season to style with salt and pepper.

  • To serve recent: After step three, add 2 cups of the bread items to the soup, stirring to mix and warmth by. Ladle soup into six Eight-ounce ramekins or soup crocks and place on a baking sheet. Add the remaining bread items to the tops of the soup bowls. Drizzle about 2 teaspoons of olive oil over every bowl, then sprinkle some garlic powder on high, after which end with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes till the bread is golden and crusty on high. Serve scorching!

  • Storing to serve in single servings later: when you full step three, switch the soup to a container to chill for 30 minutes earlier than place within the fridge. When able to warmth, proceed to “Reheating Ribolita” directions.

For the sluggish cooker (cooking time is calculated for CRANBERRY/BORLOTTI beans which were soaked in a single day):

  • Add the shallots, carrots, celery, crushed tomatoes, garlic, soaked beans, Parmesan rind, purple pepper flakes, tomato juice and 6 cups of water to the sluggish cooker. Cook on LOW for Four-6 hours till the beans are tender. During the final 30 minutes of cooking, add the greens and stir to mix. Once the beans are tender, season to style with salt and pepper.

  • To serve recent: Preheat oven to 450℉. After step 1, add 2 cups of the bread items to the soup, stirring to mix and warmth by. Ladle soup into six Eight-ounce ramekins or soup crocks and place on a baking sheet. Add the remaining bread items to the tops of the soup bowls. Drizzle about 2 teaspoons of olive oil over every bowl, then sprinkle some garlic powder on high, after which end with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes till the bread is golden and crusty on high. Serve scorching!

  • Storing to serve in single servings later: when you full step 1, switch the soup to a container to chill for 30 minutes earlier than place within the fridge. When able to warmth, proceed to “Reheating Ribolita” directions.

Reheating ribolita:

  • Preheat oven to 450℉. Add the quantity of soup you wish to warmth (about 1 ½ cups per individual) right into a sauce or soup pan. Add ⅓ cup of bread items per serving to the soup. Heat over medium till the soup involves a simmer.

  • Ladle soup into Eight-ounce ramekins or soup crocks and place on a baking sheet. Add ⅓ cup of bread items to the highest of every soup bowl. Drizzle about 2 teaspoons of olive oil over every bowl, then sprinkle some garlic powder on high, after which end with some freshly-grated Parmesan. Transfer to the oven and bake for 10 minutes till the bread is golden and crusty on high. Serve scorching!

 

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