Ribollita is a hearty, thick potage made with cannellini beans, various vegetables, and the star of the show: Cavolo Nero (Tuscan kale). The soup is layered with toasted or stale sourdough bread which absorbs the liquid, transforming the texture from a standard broth into a rich, almost porridge-like consistency. It is always better the next day and is traditionally finished with a generous drizzle of high-quality extra virgin olive oil.
Ingredients:
- 250g dried cannellini beans (soaked overnight) or 2 cans of cooked cannellini beans
- 300g stale crusty bread (traditionally Tuscan unsalted bread), torn into chunks
- 300g Cavolo Nero (Tuscan kale), tough stems removed and chopped
- 200g Savoy cabbage, shredded
- 200g Swiss chard, chopped
- 2 medium carrots, diced
- 2 celery stalks, dice
- 1 large onion, finely chopped
- 2 medium potatoes, peeled and diced
- 1 tablespoon tomato paste
- 150ml extra virgin olive oil (plus more for serving)
- 1 liter vegetable broth or bean cooking water
- 2 cloves garlic, minced
- 1 sprig fresh rosemary and 2 sprigs thyme
- Salt and freshly cracked black pepper to taste
Cooking Instructions:
- Prepare the beans: If using dried beans, simmer them in water until tender. Drain them, but reserve the cooking liquid. Puree about half of the beans with a little liquid to create a creamy base; leave the rest whole.
- Sauté the aromatics: In a large heavy-bottomed pot, heat 50ml of olive oil over medium heat. Add the onion, carrots, and celery. Cook until softened (about 8–10 minutes). Add the garlic and herbs, cooking for another 2 minutes.
- Add vegetables: Stir in the tomato paste, followed by the potatoes, Cavolo Nero, cabbage, and chard. Cook for about 5 minutes until the greens begin to wilt.
- Simmer: Pour in the broth (and reserved bean liquid). Stir in the pureed beans and the whole beans. Season with salt and pepper. Cover and simmer on low heat for about 45 minutes to 1 hour, or until all vegetables are very tender.
- The "Ribollita" stage: Stir in the chunks of stale bread. Let the soup simmer for another 10 minutes, stirring occasionally so the bread breaks down and thickens the soup.
- Rest and Reheat: For the most authentic flavor, let the soup sit for several hours or overnight. When ready to serve, "reboil" it over low heat with a splash of water or oil if it has become too thick.
- Serve: Ladle into bowls and finish each with a very generous pour of raw extra virgin olive oil and a crack of black pepper.