Ribollita
Ribollita is a hearty Tuscan soup made with white beans, kale, and stale bread. Some of the beans are mashed for thickness, while the bread soaks up the vegetable broth, creating a soft, rich texture.
How to make it
Prepared 0 of 6 steps
Prepare the kale and bread
Remove the tough central stalks from the kale. Wash the leaves and cut into strips. Tear the bread into small pieces, using slightly dry, day-old crumb with no mould. Finely chop the onion, carrot and celery.
Prepare the beans
Rinse the canned beans and let them drain. Mash about a third of them with a fork or food processor, using some reserved broth to help. Keep the rest whole for visibility in the soup.
Sauté the aromatic base
In a large pot, heat 35 ml of olive oil. Cook the onion, carrot, and celery for 8–10 minutes. Add minced garlic and finely chopped rosemary leaves, stirring for 1 minute until fragrant.
Cook the vegetables and beans
Stir in the mashed tomatoes, kale, whole and mashed beans, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes until the kale is tender and the vegetable flavors are well integrated.
Let the bread absorb the soup
Add the bread pieces and cook over the lowest heat for 8–10 minutes, stirring often from the base. The bread should soften and partly break down, thickening the soup. Do not let it stick and form a browned crust.
Finish serving
Turn off the heat, divide the ribollita among deep bowls, and sprinkle with the remaining 15 ml of olive oil. Serve with the specified grated Parmesan cheese on top. Individual croutons and fresh garnish are not included in the recipe.
Little hint
Add the bread after the kale is cooked: it sharply thickens the soup and interferes with even cooking of dense leafy greens. Reheat by adding a little hot water and stirring thoroughly to prevent sticking to the bottom.
Frequently asked questions
What should I watch out for when cooking?
Add the bread after the kale is cooked: it sharply thickens the soup and interferes with even cooking of dense leafy greens. Reheat by adding a little hot water and stirring thoroughly to prevent sticking to the bottom.
How should I prepare the ingredients?
Remove the tough central stalks from the kale. Wash the leaves and cut into strips. Tear the bread into small pieces, using slightly dry, day-old crumb with no mould. Finely chop the onion, carrot and celery.
