Ribollita Soup
Ribollita, meaning reboiled or re-cooked, is a traditional Tuscan vegetable soup that is thickened with stale bread. The soup increases in flavor each time it is reheated.
ingredients
- 10.5 ounces (300g) dried Cannellini beans, soaked overnight. Can substitute with great northern.
- 5 tablespoons extra virgin olive oil
- 2 stalks celery, finely chopped
- 6 cloves garlic
- 1 onion, finely sliced
- 1 leek, finely sliced
- 2 medium carrots, diced
- 1 pound 2 ounces (500g) Swiss chard, finely sliced
- 1 pound 12 ounces (800g) kale, finely sliced
- 2 potatoes
- freshly ground pepper
- 2 tablespoons tomato paste
- 1 liter (4 1/4C and 1 3/4 pints) beef stock
- Also a large variety of seasonal produce can be used as well: zucchini, squash, Borlotti beans, edible local herbs.
- Extra virgin olive oil to serve
- 250 grams white country-style bread, 1 cm (1/2 inch) thick.
directions
- 1
Drain the beans and put them in a saucepan covered with cold water, a few sage leaves and two garlic cloves. Bring to a boil and then gently simmer for about one hour.
- 2
Remove the foam and salt when they are almost cooked. Discard the sage and puree half of the them.
- 3
Meanwhile in a stockpot, heat the oil. Add the onion, garlic, celery, leek, carrots and saute until they are clear. Add the rest of the vegetables, and season with salt, pepper and tomato paste.
- 4
Stew for about 10 minutes then add the stock, pureed beans and more water, as needed. Simmer for 1 1/4 hour.
- 5
Toast the bread slices and rub them with garlic. Place the bread in a heavy-bottom saucepan and pour ladles of soup with the whole beans.
- 6
Drizzle with extra virgin olive oil and simmer, covered on a low fire for about 15 minutes. Serve with a generous drizzle of extra virgin olive in a large soup bowl.
Source: Giuseppe


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