Ribollita Soup

Makes 8 servings

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.