Ribollita (Tuscan Vegetable Soup)

Ribollita

A thick, robust Tuscan soup, ribollita means “reboiled”—an apt name for a potage traditionally made from leftovers. A classic example of culinary recycling, ribollita dates to the Middle Ages in central Italy. While cleaning up after feudal lords’ banquets, servants would pocket leftover crusts and heels of bread. Back in their humble homes, the peasants would toss the bread into pots of leftover soup, which they then “reboiled” along with added vegetables from their gardens. Containing only a little broth, ribollita is more of a stew than a soup and easily serves as a hearty main course. Recipe Servings: Serves 6

Prep Time

10 minutes
+ 5 hours resting

Cook Time

2 hours 30 minutes

Total Time

7 hours 40 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

1 1/3 cups (265 g) dried cannellini beans, soaked at least 5 hours (or overnight) in water
4 cups (950 ml) water
1/3 cup (80 ml) extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 clove garlic, minced
2–3 sprigs thyme (leaves only)
1 tsp (5 ml) salt
1 medium potato, peeled and diced
1 bunch lacinato (cavolo nero) kale
1/2 head savoy cabbage
1/3 lb (150 g) Swiss chard
1 can (14 oz/140 g) whole peeled Italian tomatoes
1/2 lb (226 g) day-old coarse country bread, torn into rough chunks
Freshly ground black pepper to taste

Directions

Place soaked beans in a pot and cover them with water. Add salt and bring water to a boil. Cover pot, reduce heat, and simmer until beans are tender, between 1–1 1/2 hours.
Drain beans, reserving cooking water. In a blender or food processor, purée around 2/3 of the beans. Pour purée back into cooking water and set aside, along with drained beans.
In a large pot, heat olive oil over medium-high heat. Add carrots, celery, onions, and garlic and sauté over medium-high heat, stirring frequently, for around 7–8 minutes, until vegetables are tender.
Add thyme and salt along with chopped potato, kale, cabbage, Swiss chard and tomato. Pour in watered-down bean purée. Cover and gently cook soup over low heat for around 1 hour.
Add cooked cannellini beans and stale bread to pot. Cook soup for another 5 minutes, stirring, then turn off heat.
Let ribollita sit for a few hours, or even overnight, to allow flavors to blend.
Before serving, bring ribollita to a boil over low heat. Add freshly ground pepper and a drizzle of olive oil before ladling into bowls.