Ribollita

Ribollita is a hearty soup that hails from the Tuscan region of Italy. Perfect for a cozy night in during the winter season, this dish is sure to warm you from the inside out. The name ribollita translates to “reboiled” as Middle Age peasants would reheat minestrone from the previous day and add in stale bread so as not to waste any ingredients.


Ribollita

Tuscan bread soup with white beans and vegetables

  • large pot
  • wooden spoon
  • cutting board
  • chef knife
  • 1 yellow onion
  • 2 medium carrots
  • 4 stalks celery
  • 1 bunch Tuscan kale
  • 4 cloves garlic
  • 1 cup dried white beans ((Great Northern, cannellini, etc.))
  • 28 oz can whole peeled tomatoes (San Marzano preferred)
  • 4 cups chicken or vegetable stock (Homemade or store-bought)
  • 1 bunch fresh rosemary
  • 1 bunch fresh thyme
  • 1/2 loaf stale country bread
  • 1/2 cup parmesan cheese
  1. 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. Roughly chop the kale. Roughly chop the garlic. Tear the bread into rough pieces. Grate the cheese.

  2. Drain the beans and put them into a saucepan with 1 ½ quarts of cold water. Bring the beans to a boil, lower the heat, and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.

  3. Heat olive oil in a large pot over medium heat. When it’s hot, add the onions, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, for 5 to 10 minutes or until the vegetables are soft.

  4. Add the beans to the pot with tomatoes (and their juices), stock, rosemary, and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily. Cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, about 15 to 20 minutes.

  5. Discard the rosemary and thyme sprigs and stir in the kale. Taste then season with salt and pepper. Add the stale bread pieces and stir to combine.

  6. Cover the pot and put in the oven for 10 to 15 minutes, until the bread is soft and the vegetables are cooked through. Remove from the oven and stir in the parmesan cheese. Taste then season if desired. Garnish with chopped herbs.

 
Italian
one-pot, soup, tuscany, vegetarian


 

 

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