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Ribollita

Serves 4 Soup vegetarian, Soups

Ribollita

Ribollita is a rustic Tuscan soup that finds its place on Mediterranean tables, particularly during cooler months when the heartiness of legumes and greens is most comforting. At its core, this dish is a celebration of the everyday abundance found in a Tuscan kitchen, where leftover bread is transformed into a nourishing meal redolent of olive oil and laden with vegetables.

A well-crafted Ribollita should be thick and hearty, with the beans lending a creamy texture and the cavolo nero or kale providing an earthy depth. The stale bread softens into the broth, creating a satisfying blend of flavors that evoke both the sea and the garden. This dish is not just sustenance; it's a comforting embrace in a bowl.

Ingredients

  • 400 gcannellini beans
  • 1 bunchcavolo nero or kale
  • 1onion
  • 2carrots
  • 400 gtomatoes
  • 4 slicesstale bread
  • 80 mlextra virgin olive oil
  • to tastefine sea salt

Method

  1. Begin by heating 80 ml of extra virgin olive oil in a large, heavy-bottomed pot over medium heat. Dice 1 onion and 2 carrots, then add them to the pot. Stir occasionally until the onion becomes translucent and the carrots start to soften, releasing their sweetness into the oil, about 5 to 7 minutes. This step builds the fragrant base of your Ribollita.
  2. While the aromatics are softening, prepare the cavolo nero or kale by removing the tough stems and roughly chopping the leaves. Once the onion and carrots are softened, add the chopped greens to the pot. Stir them into the oil until they begin to wilt and turn a vibrant green, which should take about 3 to 4 minutes.
  3. Add 400 g of canned or pre-cooked cannellini beans to the pot, stirring to combine them with the vegetables. Dice 400 g of tomatoes and add them as well, allowing their juices to mingle with the other ingredients. The tomatoes will start to break down, creating a rich base for the soup.
  4. Tear 4 slices of stale bread into bite-sized pieces and add them to the pot. Pour in enough water to cover the ingredients by about an inch, usually around 1 to 1.5 liters. Bring the mixture to a gentle simmer, stirring occasionally to help the bread dissolve and thicken the soup.
  5. Continue simmering until the vegetables are tender and the soup has thickened to a stew-like consistency, about 20 to 30 minutes. The bread should be fully integrated, giving the Ribollita a hearty texture. Taste the broth; it should have a deep, savory flavor.
  6. Season the Ribollita with fine sea salt to taste, ensuring the flavors are balanced and vibrant. Finish with a drizzle of extra virgin olive oil for richness. Serve hot, optionally with a wedge of lemon on the side to add a fresh, bright note to each bowl.