During my time working and living on an agriturismo farm in Tuscany, I fell in love with the rustic charm of Ribollita, a hearty Italian dish that celebrates the tradition of peasant cuisine. This vibrant soup, thickened with both beans and stale bread, is a delicious testament to resourcefulness and creativity, transforming leftover minestrone into a comforting meal that is also sustainable. Ribollita actually means “re-boiled”, reflecting its humble origins and the tradition of making the most of what you have. While making your own vegetable stock from scraps is a wonderful way to enhance the flavors, store-bought stock works beautifully in a pinch as well.

Servings: 6 to 8

Special Equipment: Dutch oven, Microplane

Ingredients:

1 bunch lacinato kale
1 yellow onion
4 cloves garlic
3 medium carrots
4 stalks celery
2 cups dried cannellini beans
1 can whole peeled tomatoes
1 loaf country bread (preferably stale)
4 oz Parmigiano Reggiano
4 cups chicken stock
2 springs rosemary
1 bunch thyme

Method:

Prepare the ingredients
Soak beans overnight in water. Preheat the oven to 400 degrees Fahrenheit. Wash and dry the fresh produce. Small dice the onions, carrots, and celery. Destem and roughly chop the kale. Roughly chop the garlic. Tear the bread into bite-sized pieces. Finely grate the cheese. Place the tomatoes in a bowl and gently squeeze with your hands to release the juices.
Cook the beans
Drain the beans and put them into a saucepan with 1.5 quarts of cold water and a handful of salt. Bring the beans to a boil, lower the heat, and simmer (partially covered), for about 45 minutes or until tender. Drain thoroughly.
Sautee the vegetables
Heat olive oil in a Dutch oven over medium-high heat. Add the onions, carrots, celery, and garlic; season with salt. Cook, stirring occasionally, for 4 to 5 minutes or until the vegetables are slightly softened.
Make the soup base
Add the beans, tomatoes (and their juices), chicken stock, rosemary, and thyme; season with salt. Bring to a boil, then reduce heat to medium-low so the liquid bubbles steadily. Cover and cook, stirring occasionally to break up the tomatoes, until slightly thickened, about 15 to 20 minutes.
Add the kale and bread
Carefully discard the rosemary and thyme sprigs and stir in the kale; season with salt. Add the stale bread pieces and stir to combine. Taste then season if desired.
Finish and serve
Cover the pot with a lid and cook in the oven for 10 to 15 minutes, or until the bread is soft and the vegetables are cooked through. Remove from the oven and stir 3/4 of the cheese. Taste then season if desired. Garnish the soup with the remaining cheese. Enjoy!