Home Cook Together. Celebrate Life.

ItalianAuthentic Cuisine

Ribollita

Serves 4 to 6 Soup vegetarian, Soups

Ribollita

Ribollita, a classic Tuscan comfort dish, finds its roots in the kitchens where simplicity reigns and good ingredients shine. Traditionally, this hearty soup is a way to make the most of leftover bread, transforming it into a nourishing meal with the humble addition of cavolo nero, cannellini beans, and ripe tomatoes. It is a dish meant to be enjoyed at home, embodying the essence of rustic Italian cooking.

Expect a robust, earthy flavor from the cavolo nero, balanced by the creamy cannellini beans and the sweetness of ripe tomatoes. The bread soaks up the soup, creating a satisfying texture that is both hearty and comforting. It is best served generously drizzled with extra virgin olive oil, allowing the rich, peppery notes to complement the dish's warm, savory character.

Ingredients

  • 400 gcavolo nero — shredded
  • 400 gcannellini beans — cooked
  • 300 gday-old Tuscan bread — torn
  • 2carrots — diced
  • 1onion — chopped
  • 3 clovesgarlic — sliced
  • 400 gripe tomatoes — crushed
  • 6 tbspextra virgin olive oil
  • 1.2 Lwater
  • to tastecoarse sea salt

Method

  1. Begin by preparing the soffritto. In a large, heavy-bottomed pot, heat 4 tablespoons of extra virgin olive oil over medium heat. Finely chop 1 onion and 3 cloves of garlic, then add them to the pot. Stir occasionally, allowing them to soften gently without taking on any color. The aroma should be sweet and inviting, not sharp or burnt.
  2. While the soffritto is cooking, peel and dice 2 carrots into small, even pieces. Once the onion and garlic are soft, add the carrots to the pot. Stir to coat them in the olive oil, allowing them to start releasing their sweetness.
  3. Chop 400 g of ripe tomatoes into chunks and add them to the pot. Stir well and let them cook down until they begin to break apart, releasing their juices. This should create a rich, fragrant base for the soup.
  4. Rinse and roughly chop 400 g of cavolo nero, removing any tough stems. Add the cavolo nero to the pot, stirring to combine with the other vegetables. Pour in 1.2 L of water, ensuring all the ingredients are submerged, and bring to a gentle simmer.
  5. Add 400 g of cooked cannellini beans to the pot. Stir them in gently, allowing the flavors to meld together. Let the soup simmer until the cavolo nero is tender and the beans are warmed through, creating a hearty texture.
  6. Tear 300 g of day-old Tuscan bread into bite-sized pieces and add them to the pot. Stir well, allowing the bread to absorb the liquid and break down into the soup. The bread should become soft and silky, thickening the ribollita.
  7. Taste the ribollita and season with coarse sea salt to your preference. Drizzle the remaining 2 tablespoons of extra virgin olive oil over the top before serving. This final touch of olive oil enhances the flavors and adds a luxurious finish to the dish.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Italian cuisine