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Smoky Shrimp Ribollita

Smoky Shrimp Ribollita

Shrimp Ribollita

A few weeks ago, I read about Tidy Mom’s and Dine & Dish’s second annual SoupaPalooza and knew I was in. Now just what to make? Veggie & bean? Italian bread soup? Seafood stew? In the end, I decided to do a mash up of all three based on a basic ribollita recipe.

Ribollita is a traditional Tuscan peasant soup featuring dark leafy greens, beans, pancetta, tomatoes and day old bread to soak up all the juices. My twist was to cook shrimp with the carrots, celery and leeks (instead of onions), then remove and add back in at end of recipe. And instead of pancetta or bacon – which I would usually use (just forgot to pick some up at the store!), I used smoked paprika which adds a lovely layer of flavor and can keep the dish vegetarian (if of course you omit the shrimp.)

What I love about this soup is you can really throw in any type of veggie you have lurking in the fridge and use up your leftover bread that is going stale. Ribollita is translated as “reboiled” – but we’ll just stick with the much more appetizing Italian name.

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Smoky Shrimp Ribollita

  • Author: by Deanna Segrave-Daly, RD
  • Yield: 10 - 12 1x


This traditional Tuscan peasant soup featuring shrimp, dark leafy greens, beans, tomatoes and day old bread to soak up all the juices.


  • 3 tablespoons olive oil
  • 1 1/2 cup carrots, finely chopped
  • 1 cup celery, finely chopped
  • 4 garlic cloves, minced
  • 1 cup leeks, trimmed and sliced (about 2 leeks)
  • 1 pound large uncooked shrimp, with peels on
  • 1 tablespoon smoked paprika
  • 6 cups Swiss chard, coarsely chopped
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1 (28 ounce) can diced tomatoes, with juices
  • 1/2 cup red wine
  • 1 (15 ounce) can cannellini beans
  • 4 cups torn pieces of baguette or Italian bread
  • 1/2 teaspoon crushed red pepper flakes
  • Parmesan cheese


  1. Heat olive oil in a Dutch oven pot over medium heat.
  2. Add carrots, celery, garlic and leeks. Saute for 3 minutes.
  3. Add in unpeeled shrimp and smoked paprika. Saute for 5 – 7 minutes until shrimp is cooked, stirring often. Remove shrimp, cool slightly, peel and store in refrigerator.
  4. Add Swiss chard, broth and tomatoes. Bring to a boil and then reduce to a simmer.
  5. Add in wine, cover and cook for 1 hour over low heat.
  6. Add in shrimp, beans and bread, cook for 5 more minutes.
  7. Serve with Parmesan cheese sprinkled on top of each bowl.

Shrimp Ribollita

What is your favorite soup or stew to make in the winter? Do you have any traditional or family favorites?

Regan @ the professional palate

Tuesday 28th of February 2012

This looks like a big bowl of hearty comfort. Yum

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