Traditional Tuscan Ribollita
A classic twice-cooked vegetable and bread soup featuring lacinato kale and cannellini beans.
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Ingredients
- 1 1/2 cups dried cannellini beans, soaked overnight
- 1/4 cup extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 large bunch lacinato kale (dino kale), chopped
- 1/2 head savoy cabbage, shredded
- 1 cup canned crushed tomatoes
- 4 cups stale crusty Tuscan bread, torn into chunks
- 2 each fresh rosemary and thyme sprigs
- 6 cups vegetable broth or bean cooking liquid
Instructions
- 1
Cook the soaked beans in a large pot of water with a sprig of rosemary until tender, then drain, reserving the cooking liquid.
- 2
In a heavy-bottomed pot, sauté the onion, carrots, and celery in olive oil over medium heat until softened and translucent.
- 3
Add the garlic and cook for 1 minute before stirring in the crushed tomatoes and the remaining herbs.
- 4
Add the chopped kale and cabbage, stirring until they begin to wilt, then pour in 6 cups of the bean liquid or vegetable broth.
- 5
Puree half of the cooked beans and add them back to the pot along with the whole beans to create a creamy base.
- 6
Simmer the soup for 45 minutes on low heat to allow the flavors to meld and the vegetables to become very soft.
- 7
Stir in the stale bread chunks and cook for another 10 minutes until the bread has absorbed the liquid and thickened the soup.
- 8
Remove from heat, let it sit for at least an hour (or overnight), then 're-boil' (ribollita) before serving with a generous drizzle of olive oil.
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