a twist on tuscan winter soup
needing a refrigerator clean out of those veggies and beans going bad soon?
don’t throw them away, throw them in your new (soon to be) favorite soup!
Got some veggies and beans lingering in your fridge? Don’t toss them! Turn them into the most comforting, flavorful winter soup that’s guaranteed to warm you up.
On one particularly chilly evening, I found myself staring into my fridge, trying to decide what to make. I had a few jars of beans I’d barely touched and some veggies that were barely hanging on. But then, it hit me—when in doubt, make soup.
This is my twist on the classic Tuscan winter soup, ribollita, also known as “peasant soup.” Originally, it was a frugal dish, made with whatever vegetables and beans people had on hand, as meat was often too expensive. In fact, the name ribollita translates to “reboiled,” referring to how the soup would be reheated and enjoyed again, often with the addition of stale bread to make it more filling.
When I studied in Florence, Italy, I learned all about this dish in my Food, Culture, and Lifestyle course, and I’ve been obsessed ever since. Ribollita is traditionally made with white beans (like cannellini), Tuscan kale, and leftover vegetables, but the beauty of this dish is that it’s super adaptable to whatever you have on hand.
For this version, here’s what I used:
Vegetable broth (If you don’t have broth, you can use water and adjust the flavor with your favorite spices to give it that extra depth)
Canned diced tomatoes for a little tang
Parsley for topping (adds a fresh touch!)
White beans (I prefer Cannellini beans because they’re big and hearty—seriously, they’re cute!)
Garbanzo beans and kidney beans (mix and match whatever beans you love)
Kale (I went for Tuscan kale for those authentic vibes, but any kale will do)
Zucchini, celery, bell pepper, red onion—all those veggies that were just about to go bad
Minced garlic for that savory depth
The great thing about this soup is that it’s so versatile. You can use whatever beans, veggies, and spices you have on hand, making it perfect for cleaning out the fridge. The recipe below will give you a delicious, hearty, veggie-packed bowl of comfort, with a twist on the traditional recipe.
Here’s how to make it:
a twist on tuscan winter soup
Ingredients (roughly)
6 cups of vegetable broth (or water, with spices to add flavor)
1 can of diced tomatoes
1/2 to 1 cup of beans (white beans, garbanzo beans, kidney beans—mix and match!)
2 cups of chopped veggies (zucchini, celery, bell pepper, red onion, etc.)
2 cups of kale (Tuscan kale works best, but any kale will do)
Olive oil (for sautéing)
Garlic (minced)
Spices: Red pepper flakes, oregano, parsley, cumin—whatever feels right for your taste!
Instructions
1. Prepare your vegetables:
Wash and cut your vegetables as needed. For me, I sliced my celery thin, chopped the zucchini to a similar size, diced the onion, minced the garlic, and chopped the bell pepper.
2. Sauté the aromatics:
In your largest pot, heat up some olive oil. Add in the diced onion and sauté for about a minute. Then, add the minced garlic and cook until everything looks soft and glassy.
3. Assemble the Ravioli
Lay one zucchini slice on a flat surface diagonally. Cross another slice over it to form an "X" shape. Optionally, add a third slice to form a star (*) shape for extra support.
Scoop about 1-2 teaspoons of cheese filling into the center. Fold the zucchini strips over the filling in a weave-like pattern to form a secure pocket.
Repeat until all the filling or zucchini slices are used.
4. Prepare the Baking Dish
Preheat your oven to 375°F (190°C).
Lightly oil a 9x11 glass baking dish. Spread half of your pasta sauce evenly across the bottom.
Place the zucchini ravioli in the dish, seam side down, in a single layer.
Spoon the remaining sauce over the top to keep them moist. Garnish with cherry tomatoes if desired.
5. Bake
Bake in the preheated oven for 35-45 minutes, until the zucchini is fork-tender but not mushy.
Remove from the oven and let cool for 5 minutes before serving.
Serving Suggestions
Plate your ravioli with a sprinkle of fresh parmesan and parsley. Serve alongside garlic bread or a crisp salad for a complete meal.
Optional Add-Ons
Chopped Veggies: Add to your sauce for extra flavor and nutrition.
Brown Butter Sauce: Swap out the red sauce for a decadent twist.
Pesto: A vibrant and fresh alternative to tomato sauce.
Enjoy your meal, and don’t forget to share your creation with me! This recipe is perfect for a cozy dinner party or a romantic evening in.
Enjoy, my darling!
xoxo,
Avalon