Traditional Tuscan Ribollita
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Created:
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Ingredients
250 g (1 cup) cannellini beans (dried or canned; soak and cook if using dried)
2 tbsp olive oil
2 carrots, sliced
2 celery stalks, chopped
1 onion, finely diced
2 garlic cloves, minced
1 small Savoy cabbage (or Tuscan kale), shredded
2 medium potatoes, peeled and diced
400 g (14 oz) canned diced tomatoes (or fresh, peeled and chopped)
5 slices of stale bread (preferably crusty and unsalted)
1 liter (4 cups) vegetable broth
50 g (½ cup) grated Parmesan cheese
Salt and black pepper, to taste
Fresh rosemary or thyme, for garnish
Extra virgin olive oil, for drizzling
Instructions
Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery.
- Sauté until the vegetables are softened and aromatic.
- Stir in the potatoes and tomatoes. Cook for 10 minutes, letting the flavors meld.
Incorporate beans and broth
- Add the cooked cannellini beans (reserve some liquid for blending if desired) and vegetable broth.
- Simmer for about 20 minutes.
- Stir in the shredded cabbage or kale and continue cooking until the greens and potatoes are tender (about 15 minutes).
- For a thicker texture, blend a portion of the soup and return it to the pot.
Layer with bread an serve
- Add the bread slices directly into the soup, stirring gently to let them absorb the liquid.
- Allow the soup to rest for a few minutes for the bread to soften fully.
- Reheat the soup gently (ribollita means "reboiled"). Serve in bowls, sprinkled generously with grated Parmesan and drizzled with olive oil. Garnish with fresh rosemary or thyme.
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* - approximate nutritional values
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