chickpea, tomato and bread soup
October 31, 2014 § 77 Comments
How about this for a hearty soup! Actually it is more like a stew. A thick Tuscan stew also known as ribollita. Ribollita is a traditional hearty Tuscan soup typically using day old bread to add body and thicken the broth. We used rustic sour dough which added a delightful tart flavor . The spoonful of basil pesto was a brilliant move only Ottolenghi could dream up. Yes, this sensational soup is from Yotam Ottolenghi.
There are many ways to prepare ribollita. It is simple, earthy and made from whatever vegetables and day old bread is on hand, and is eaten in the fall and winter months. The word ribollita means “reboiled” and is used to refer to this soup because it requires a bit of cooking to get the right flavor and texture. Ottolenghi uses fennel and onions for a nice balance of flavor and texture.
This is the second time I’ve made this stew in the past few weeks. It’s heavenly and we love it.
I n g r e d i e n t s
- 1 large onion, sliced
- 1 medium fennel bulb, sliced
- olive oil
- 1 large carrot, peeled & cut lengthways in half and sliced
- 3 celery sticks, sliced
- 1 tablespoon tomato paste
- 1 cup white wine
- 28 ounce can Italian plum tomatoes
- 1 tablespoon chopped oregano
- 1 tablespoon chopped parsley
- 1 tablespoon thyme leaves, chopped
- 2 bay leaves
- 2 teaspoons caster sugar
- 6 cups vegetable stock
- 2 cups stale sourdough bread, crust removed
- 15 ounce can chickpeas
P e s t o I n g r e d i e n t s
- handful basil
- 1 garlic clove
- 2 heaping tablespoons parmesan
- 1/4 cup olive oil
- 2 tablespoons pecans
- a little salt
Preheat the oven to 400°F. Place the onion and fennel in a large soup pot, add 3 tablespoons of the oil and sauté on a medium heat for about 4 minutes. Add the carrot and celery and continue cooking for 4 minutes, just to soften the vegetables, stirring occasionally. Stir in the tomato paste and stir as you cook for 1 minute. Add the wine and let it bubble away for a minute or two.
Next, add the canned tomatoes with their juices, the herbs, sugar, vegetable stock and some salt and pepper. Bring to the boil, then cover and leave to simmer gently for a good 30 minutes.
While the soup is simmering, tear the bread into rough chunks and toss with 2 tablespoons oil, some salt and scatter in a roasting pan. Bake for about 10 minutes, or until thoroughly dry. Remove from the oven and set aside.
Prepare the basil pesto. Place a small handful of basil leaves, 1/4 cup olive oil, two heaping tablespoons parmesan, two tablespoons pecans, one peeled garlic clove, and salt in a food processor and whizz until blended.
About 10 minutes before you want to serve the soup, place the chickpeas in a bowl and crush them a little with a potato masher or the end of a rolling pin; you want some to be left whole. Add them to the soup and leave to simmer for 5 minutes. Add the toasted bread, stir well and cook for another 5 minutes. Taste the soup and add salt and pepper liberally.
Ladle the hot soup into bowls. Spoon pesto in the centre, drizzle with plenty of olive oil and finish with a generous amount of freshly shredded basil, if you like.
COTTAGE GROVE HOUSE 
Seriously? This is the third wonderful recipe I’ve seen from him if this is from Plenty More. Seana, this is beautiful. I love the pesto idea too and crusty bread in soup. I like the way you eat. Beautiful bowl too! I also like the addition of fennel here. It adds such a lovely and subtle flavor. Bravo. :) Enjoy your weekend!
I have been seeing tons of Ottolenghi recipes too! I skimmed through Plenty More at the market the other day and what a lovely collection. I didn’t buy it (yet). I found this recipe in my online search for a chickpea tomato based vegetable “stew”. We had this for lunch the next day and it was ever better. Thank you for your never-ending encouraging comments Amanda, I love them. Happy Halloween!
His recipes are just so incredible. I love this soup! Garnishing with the pesto is fantastic it adds that extra layer of flavor, he is brilliant. Thank you for posting the recipe.
They really are Suzanne. I am such a huge fan of his cooking. Thank you!
I think you just posted what I’m making for dinner tonight…thanks!
Seriously. I hope you make this stew. When I found the recipe there was no question about it, I made it that same day. :)
This soup looks delicious! The pesto sounds like a great topping!
The pesto really made the stew. I had a bowl of left over the next day for lunch without pesto and although delicious, the pesto was missed. I sprinkled parmesan on instead, which was delicious. Thank you!
Hi Seana, this looks delicious! Ottolenghi always has such fabulous combinations. The dollop of basil pesto is a lovely enhancement! Very cool that we both posted recipes for ribollita today. It’s a great time of the year to share it so others can enjoy it’s heartiness and warmth and, I love how diverse it can be with a variety of fantastic variations like this one! Thanks!
I see we’re apparently on similar wavelengths these days. Not only did we just post ribollita on the same day, we also recently posted recipes for delicious kale salads! :-)
Don’t you think hearty kale salads and vegetable stews are exactly what we need these days. We have had so much rain here in Seattle for the past three weeks. Serious downpours! I love making vibrant color meals in this kind of gray weather. Seriously love your blog!
Thank you! So glad you like my blog.
I agree, hearty salads and warms soups/stews are so what we need when the cold, gray days come around. Warm drinks, cozy socks, and a good book (or movie) are great too! :-)
What a great soup for a chilly day.
Exactly my thought Jovina. Thank you for stopping by. :)
Yummmmy!
:)
Yum! I’ve been obsessed with a blended, simpler version of this stew/soup lately. Your chunky version sounds wonderfully flavoursome. Whoever said soup was boring!
Soup is never boring, in my opinion! I could eat it everyday. Since the weather has turned cold I have been a soup making machine. :) Hmmm, a blended version of this sounds pretty good…
This sounds like a meal in itself – really delicious!
It really is perfectly filling. :)
Perfect timing! I went to see Yotam Ottolenghi last night! He has been doing a speaking tour of Australia. I was in awe, as was the rest of the audience. What a clever, lovely, intelligent man he is! Love the idea of the dollop of pesto on top of the ribollita, and I can imagine the sourdough being perfectly flavorsome. Yum.
Lucky you Saskia! I would love to sit in on that tour. I wonder if he tours around the US…I hope you picked up an autographed copy of Plenty More. :) And regarding your next comment, yes I think most folks here do refer to chickpeas as garbanzo beans. I have always called them chickpeas, mostly because I just like the way it sounds! :) I used to call them ceci (chee chee) beans, which is the Italian translation…I believe. I’m pretty sure most folks would know what chickpeas are nowadays. Have a good weekend..
PS. A quick question Seana – is ‘chickpea’ universally used in the US? I’d thought ‘garbanzo’ was your word, and have always placed it in brackets in recipes. Will delete it from my posts if so!
That ribollita looks incredibly good Seana! So perfect for cold weather! Cant wait to try it, Thanks for sharing :)
Thank you. :) Soups always a great thing in cold weather!
Indeed a hearty soup. It’s raining and all of a sudden, the temperature has taken a low dip. I can indulge in this soup right now Seana, with a book in hand!
Same here Sonal. The rain just isn’t letting up these days. The trees are stunning right now though. I love autumn.
Thats the only good thing about fall! We had a flurru start this morning…,first of the season!
Really beautiful dish Seana!
Hi Serena. Thank you for stopping in. I imagine you have prepared ribolitta many times. Such a wonderful soup with the soaking bread in it. I love it.
Sounds simply delicious! We’ve been dolloping pesto into minestrone for years. I can’t remember where I got the idea from, but there is always an uproar if serve minestrone without it.
Great idea. I’ll never serve a similar soup without pesto again. I would create an uproar too if I was served without it! :) Enjoy the weekend!
I love that you used sourdough! Sourdough bread is my absolute favorite! In fact, I had a piece for breakfast this morning! I am now writing this down on my lengthy “to make” list for when I’m moved into our new house and large kitchen!
Bet you can’t wait for that large kitchen! I have a very lengthy “to make” list myself, it’s a bit out of control actually. :) When is your move in date?
We sign the papers tomorrow and close by Wednesday! We will start the remodel on Thursday, and that will take a few weeks. We are hoping to be in by Thanksgiving! (Which by the way, falls on my birthday this year.) :)
This soup sounds delicious–perfect for cooler weather! I love the spoonful of pesto on it, too!
Hi Nancy. The pesto really made this soup something to write home about. Well, so did the sourdough. This really is a wonderful version of ribollita. With the cold weather we are cooking soups and stews like there’s no tomorrow these days!
Wow! Loving the recipe… And also your photography. That last picture is the bees knees!
Thank you Karinna. :)
Wow- beautiful- sounds like the perfect stew! Thanks for posting- I love Ottolenghi’s recipes too :) A MUST TRY!!
Thank you, really was a prefect tomato-y stew. Every single Ottolenghi recipe I have tried has been fantastic. I must pick up at least one of his books! Up to now I just go to his website for recipes. But nothing like hold one of his delicious books in hand and skimming through the pages. :)
I only own Plenty- such a beautiful book!!
Num! Looks hearty and healthy! And frugal!
It is all four of those things you mentioned! :)
Perfection! Would love some right now!
I love chickpeas!! this looks amazing!
Thank you! I love chickpeas too. This soup is typically made with cannelli beans, but I really enjoy the texture of chickpeas better. I really like them in soups…
loving the colors–feeling healthier just looking at your picture. Leftovers would be good for breakfast!
You are right Liz. The leftovers were every better. And of course we cracked an egg on top and left it poach! Shakshuka style. :)
This is irresistible Seana. I must admit – I haven’t cooked from Ottolenghi’s books. Though other people have cooked things for me. I think I’ll have to get one of his books out of my library. Love the idea of using sourdough and pesto in this. And fennel is something I should think of more often than I do. Such an appealing post.
Hi Lindy! :) I have only thumbed through Ottolenghi’s books at the book store and they are so beautiful. I really would love to own one! My wish list is quite lengthy and I haven’t been purchasing cookbooks these days. However, I do find his recipes online, which is where I found this wonderful stew. Thank you so much. Off to the Seahawk’s game now!
This is one of my favorite soups in the whole world, Seana! Your version looks delicious…why I’ve never made it, I don’t know. Thanks to your recipe, now I can…thank you. :)
Oh Nancy, if you love ribollita, you must make this version too. Do you have a ribollita on your site? I’m interested in different versions because like you I love this soup/stew!
I love fennel in my ribollita, but I’ve never used chickpeas – always cannelini beans and I hit it with salsa verde at the end.
This looks damn nice. Certainly worthy of a go!!
Nice work :)
Sounds fantastic with salsa verde on top! I’m sure I’ll be making this often and I’ll definitely try that…
Every winter starts with a big fat pot of ribollita these days. A bowl or three the first day and then frozen down for later :)
Oh that looks amazing Seana! I’m going to bookmark this for sometime soon… even though it’s spring! Love the idea of the pesto on top… beautiful and delicious!
Thank you Margot. Spring sound so lovely about now. We’ve had so much rain in the past two weeks and it’s not suppose to let up anytime soon. It’s that heavy sopping type of rain too! Nothing like spring showers. We’ll just have to keep making soups and stews (which is all I’ve been cooking lately) and turn the lights on at 4pm. Wreaks havoc on blog photography for sure!
Hi Seana– I’ve only flipped through Ottolenghi cookbooks at the books store– Fun to see you come up with his beautiful soup!! We had ribollita in Florence–recommended by some friends. Thanks for bringing it back– I know we will love it!
Same here. I think I am going to go ahead and spring for Plenty More. I think this is a good time to really change things up in the kitchen and use all his wonderful ideas. I’ve never had one of his recipes NOT turn out perfect. :) Hope you make your own ribollita…
Thanks for the recommendation Seana– It’s nice to know you can depend on a cookbook enough to buy it!
Oh my goodness! Amazing soup! even thou it’s not cold here, Id’ love to make such soup! Love all those wonderful flavours; thanks for sharing, Seana!
I love making soup year round. Even in the summer heat. But then I love soup! :) Hope you get a chance to make ribolitta…it really is fantastic.
That looks delicious, simple, and to the point. I’m in.
Thank you, it’s very nice of you to stop in and leave me a comment. :) I look forward to seeing more of your recipes from Sally Butcher’s book…
There is nothing like a bowl of rich hearty soup – this certainly fits the bill! Delicious!
I couldn’t agree more. I love hearty soup. Thank you Cindy. :)
Hi Seana, I just updated myself on your masterpieces. Feast to the eyes every one of the recipes. I’m back and getting active again. :)
Hi Fae, it’s so nice to see your presence here today. :) Thank you so much for your kind comment and for stopping in for a visit. Glad to hear you are getting active again. I’ll stop by and see what you have been up to!
Hi Seana, what a great twist on a ribollita – I have marked about every page from Plenty More, too. I only knew ribollita with beans and kale when I stayed in Florence after school and loved it but this sounds seriously good! Nicole
now this is what I call soup – a meal that warms the heart and fills the tummy. #perfect
This sounds so satisfying – the weather is warming up in Australia, but I wish the cool would stick around a little longer, I’m not done with soups yet!!
This looks fantastic! I don’t know why I haven’t commented yet – or tried it yet! An oversight for sure because I love chickpeas and kale. Healthy and frugal. I’m going to pin this AND make it and thanks for posting it – I really like the pecan/walnut swap out too.
Damn delicious healthy and hearthy soup!!!
I’ll be making this flavorful bean and bread soup soon. I love the touch of pesto made with pecans…one of my favorite nuts.
Hi Karen. Seriously good pesto for this soup. Pecans are my favorite nut. I always use them instead of pine nuts in pesto. Hope you get a chance to make the bread soup, it’s delicious. :) nice to see you here today.
What a lovely soup! Pesto must give it an amazing flavour!