Ribollita Recipe
A classic example of the simple and flavorful cucina povera* (poor cooking), this "re-boiled" soup uses day-old bread and a wide array of seasonal produce (think: swiss chard, leeks, carrots, or whatever you hav in your fridge). As the flavors blend, this soup only gets tastier over a couple of days, making it the perfect weekday or weekend dinner(s)!
Servings: 8 servings
Ingredients
- 1 bunch Tuscan kale cut into 2-inch ribbons
- 3 large carrots peeled and diced
- 2 cups canned whole peeled tomatoes
- 2 zucchini diced
- ½ yellow onion diced
- 1 rib celery diced
- 2 cloves garlic sliced
- 2 cups cooked cannellini beans half pureed half whole
- 3 tablespoons extra virgin olive oil plus more for serving
- 1 bay leaf
- 1 sprig thyme leaves and stem removed
- Fine sea salt to taste
- 1 chunk whole parmigiano cheese about 1 tablespoon
- 1 to 2 cups 2-inch cubes stale bread
- Optional: red pepper flakes for topping
Instructions
- Place the olive oil, onion, and garlic in a pot over medium heat. Cook, stirring frequently, until the onions and garlic are soft, about 5 minutes.
- Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes.
- Add the zucchini and cook, stirring, until softened, about 8 more minutes.
- At this stage, add the kale, and cook – keep stirring – until the greens are very soft, about 8 minutes.
- Add the tomatoes and their juice, break up the tomatoes with a wooden spoon in the pot. Add 2 quarts of water, the bay leaf, the thyme, and beans. Season to taste with salt.
- Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.
- Add the bread cubes and parmigiano to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes.
- Remove from heat and let the soup rest for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving. Optional: sprinkle a few red pepper flakes for extra heat.
Notes
- Use day-old rustic bread so it properly absorbs the broth and creates the signature thick, stew-like texture
- Build a strong flavor base by slowly sautéing onions, carrots, and celery until soft and fragrant before adding liquids
- Finish with good olive oil and Parmesan for richness and an authentic Tuscan finish
Nutrition
Calories: 227kcal | Carbohydrates: 33g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 283mg | Potassium: 717mg | Fiber: 7g | Sugar: 6g | Vitamin A: 8085IU | Vitamin C: 49mg | Calcium: 204mg | Iron: 4mg
