Classic Tuscan Ribollita (Print version)
A thick Tuscan bread and bean soup with cannellini beans, kale, cabbage, vegetables, and a good drizzle of olive oil.
# Ingredients:
For the soup base
01 -
3 tablespoons extra virgin olive oil, plus more for serving
02 -
1 medium yellow onion, finely chopped
03 -
2 medium carrots, diced
04 -
2 celery stalks, diced
05 -
4 garlic cloves, minced
06 -
2 tablespoons tomato paste
07 -
1 medium Yukon Gold potato, peeled and diced
08 -
1 sprig fresh rosemary
09 -
1 bay leaf
For the beans, greens, and bread
10 -
2 cans (15 oz each / 425 g each) cannellini beans, drained and rinsed
11 -
5 cups (1.2 L) vegetable broth, plus more as needed
12 -
1 bunch cavolo nero or lacinato kale, stems removed and leaves sliced
13 -
3 cups (210 g) thinly sliced Savoy cabbage
14 -
5 oz (140 g) stale country bread, torn into rough chunks
15 -
1 teaspoon kosher salt, plus more to taste
16 -
1/2 teaspoon black pepper, plus more for serving
# Instructions:
01 -
Mash or blend half of the cannellini beans with 1 cup of the vegetable broth until mostly smooth. Keep the remaining beans whole.
02 -
Warm the olive oil in a large Dutch oven over medium heat. Add onion, carrots, celery, and garlic, then cook for 8 minutes until softened but not browned.
03 -
Stir in the tomato paste, potato, rosemary, bay leaf, salt, and pepper. Cook for 1 minute, then add the mashed beans, whole beans, and remaining broth.
04 -
Add the cavolo nero and Savoy cabbage. Bring to a gentle simmer, cover partly, and cook for 40-45 minutes until the vegetables are tender and the potato is soft.
05 -
Remove the rosemary stem and bay leaf. Stir in the torn stale bread and simmer for 10 minutes, stirring often, until the soup is thick and the bread has softened.
06 -
Let the soup rest for at least 30 minutes, or refrigerate overnight. Reheat gently, adding broth if needed, then serve with extra olive oil and black pepper.
# Good to know:
01 -
The soup tastes best after resting and reheating.
02 -
Use sturdy stale bread, not soft sandwich bread.
03 -
Loosen leftovers with broth or water when reheating.