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Ribollita Soup

Ribollita is one of my favourite soups; it reminds me of a lunch I enjoyed in Firenze with two of my dear friends. We had just climbed above the city to San Miniato al Monte, heard Gregorian chanting monks and explored the gothic graveyard while a black cat followed us. We descended back down into the Oltrarno, soaked and hungry, and saw Osteria Antica Mescita – a picturesque osteria that happened to have the slow food symbol on its door.  I ordered ribollita, my friends ordered zuppa di ceci con farro e porcini (chickpea with farro and porcini soup) and the meal lasted hours, living up to its “slow” distinction – thankfully the deliciousness made up for the service.

My most cherished food memories of working and travelling in Italy are the most humble meals – a calzone that made me weep (true story!), tortelli in brodo, risotto con zucca…these everyday foods left a real impression and I struggle to recreate them from memory. Creating some of these dishes in a paleo-style are harder than others but this ribollita comes pretty close considering it’s lack of the signature stale bread and beans. This soup is not a quick prep but a labour of love that should probably be doubled and frozen for those days when you just need a warm bowl of soup.

Ribollita

MORE SOUP + STEW RECIPES

Cinnamon Scented Lamb Curry
Paleo Beef Stew 
Smoky Chorizo, Kale + Squash Soup
Roasted Squash Soup

Show me your rustic Ribollita bowls by sharing your photos on Instagram or Facebook by tagging @frompastatopaleo or #frompastatopaleo

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Ribbolita
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Prep Time 45 minutes
Cook Time 2.5 hours
Passive Time 2.5 hours
Servings
servings
Ingredients
Prep Time 45 minutes
Cook Time 2.5 hours
Passive Time 2.5 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat 3 tablespoons olive oil in cast-iron pot over medium heat. Add cubed pancetta and sauté for a few minutes. Add onion, fennel and leek; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add garlic, sage, thyme, bay, Parmesan rind (if using), pinch of crushed hot pepper and grated lemon zest - stir 2 minutes. Add celery, carrot, sweet potato, and squash; cook until vegetables are tender and begin to caramelize, stirring often, 15 to 18 minutes.
  2. Add the whole ham hock. Cover with chicken stock, and add 1 tablespoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are tender, about 1 1/2 hours.
  3. Remove ham hock – let cool and remove meat from the bone - discard any tough skin or fatty pieces. Add back into the soup. Add kale/chard and cabbage to soup and simmer until tender, about 15 minutes. Season with sea salt and pepper, and squeeze the juice of a lemon into soup. Divide ribollita among bowls, drizzle with extra virgin olive oil and parsley.
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5 comments

  1. There is something about eating Italian food in Italy that just can’t be beat! Is it the robust flavours, the fact that it’s prepared authentically, or is it just the atmosphere? Your recipe sounds like you’ve done an excellent job replicating those Italian flavours. I have fond memories of a similar dish eaten in a hole-in-the-wall trattoria in Siena.

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