Smoky Ribollita Recipe That Redefines Comfort Food

Ribollita is a traditional Tuscan soup with origins in "cucina povera," or peasant cooking, designed as a hearty way to use up leftover vegetables and stale bread. At its core, it is a thick and comforting mix of cannellini beans, vegetables such as carrots, celery, and onions, and leafy greens like Tuscan kale. This particular version elevates the classic recipe by introducing a bold Spanish twist, incorporating spicy chorizo and smoked paprika to create a uniquely smoky and flavourful dish that departs from the soup's humble beginnings.

The preparation stays true to the spirit of the original recipe, starting with a classic soffritto of gently sautéed vegetables. The process is enhanced by first cooking the chorizo to render its flavorful oils, which then enrich the soup's base. After adding aromatics, tomatoes, beans, and broth, the mixture is simmered to allow the flavours to deepen. In the final stage, kale is wilted into the soup, and chunks of stale bread are added to absorb the broth, giving the Ribollita its signature thick, stew-like texture.

The final dish is a complete and satisfying one-pot meal that beautifully marries rustic Italian tradition with a robust Spanish influence. Served with a generous drizzle of extra virgin olive oil and a sprinkle of Parmesan cheese, this Smoky Chorizo Ribollita is a celebration of simple ingredients transformed into a deeply comforting and delicious meal, making it an ideal choice for a cold day.

Smoky Chorizo Ribollita Recipe

A twist on the classic Tuscan vegetable and bread soup, this version adds the smoky, spicy notes of chorizo and paprika for a uniquely robust flavour.

Yields: 6 servings
Prep time: 20 minutes
Cook time: 50 minutes

Ingredients:

• 3 tablespoons extra-virgin olive oil, plus more for serving
• 150g Spanish chorizo, casing removed and diced
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon fresh rosemary, chopped (or 1/2 tsp dried)
• 1/2 cup dry white wine (optional)
• 1 (400g) can crushed tomatoes
• 1 (400g) can cannellini beans, drained and rinsed
• 1 litre vegetable broth
• 1 Parmesan rind (optional)
• 1 bunch of Tuscan kale (cavolo nero), stems removed and roughly chopped
• 4-5 slices of day-old crusty bread (like ciabatta or sourdough), torn into large chunks
• Salt and freshly ground black pepper to taste
• Freshly grated Parmesan cheese, for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chorizo and cook until it's crispy and has rendered its fat, about 4-5 minutes. Using a slotted spoon, remove the chorizo and set aside, leaving the flavourful oil in the pot.
2. Reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 10-15 minutes.
3. Stir in the minced garlic, smoked paprika, and rosemary. Cook until fragrant, about 1 minute. If using, pour in the white wine and scrape up any browned bits from the bottom of the pot, allowing the wine to reduce for a minute.
4. Add the crushed tomatoes, the entire can of cannellini beans, the vegetable broth, and the Parmesan rind (if using). Bring to a simmer, then reduce the heat to low, cover, and let it cook gently for at least 20 minutes to allow the flavours to meld.
5. Uncover the pot and remove the Parmesan rind. Stir in the chopped kale and the cooked chorizo. Cook for another 5 minutes, or until the kale has wilted.
6. Stir in the torn bread. Allow the soup to simmer for another 5-10 minutes, or until the bread has softened and thickened the soup to your desired consistency. Season generously with salt and pepper.
7. Ladle the Ribollita into bowls. Drizzle with extra virgin olive oil and top with a generous amount of freshly grated Parmesan cheese before serving.