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TUSCANY - Ribollita

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Ribollita (Tuscan Bread and Vegetable Soup)

Total Time: 3 hours 45 minutes (includes soaking and resting)

Servings: 6–8

Ingredients

For the beans:

• 12 oz cannellini beans, dried
• 0.7 oz Viaggio extra-virgin olive oil
• 1 garlic clove
• 1 bunch rosemary
• 8 cups water
• Salt and pepper, to taste

For the soup:

• 9 oz Savoy cabbage, shredded
• 10 oz kale, chopped
• 10 oz chard, chopped
• 8 oz stale bread, sliced
• 0.88 oz Viaggio extra-virgin olive oil
• 6 oz Viaggio Italian peeled tomatoes
• 1 potato, peeled and diced
• 3 oz onion, finely chopped
• 3 oz carrot, diced
• 3.5 oz celery, chopped
• Salt and pepper, to taste
• Red pepper flakes, to taste
• Fresh thyme, to taste

Instructions

1. Soak the cannellini beans in a large bowl of water for at least 12 hours, preferably 24 hours.
2. In a pot, heat 0.7 oz olive oil with the garlic and rosemary. Add the drained beans and cover with 8 cups of water. Simmer over medium-low heat with the lid on for 1 hour or until tender. Season with salt and pepper.
3. Remove and discard the rosemary and garlic. Set aside a portion of whole beans to add later. Blend the remaining beans with their cooking liquid to make a smooth broth.
4. In a large pot, heat 0.88 oz olive oil over medium heat. Sauté the onion, celery, and carrot until softened. Add the diced potato and cook for a few minutes.
5. Mash the peeled tomatoes in a bowl and stir them into the vegetable mixture.
6. Slice the Savoy cabbage (removing the tough core) and coarsely chop the kale and chard. Add all greens to the pot. Pour in the blended bean broth and stir. Cover and bring to a boil. Once boiling, uncover and simmer for about 45 minutes, stirring occasionally.
7. Add the reserved whole beans. Season with salt, pepper, and red pepper flakes. Stir in fresh thyme and remove from heat.
8. In a large bowl or baking dish, layer slices of stale bread with ladles of soup. Alternate layers until all ingredients are used. Let cool to room temperature, then cover and refrigerate for at least 2 hours.
9. After chilling, return the soup to a pot and reheat until bubbling. Serve hot, with a drizzle of olive oil and extra thyme if desired.

 

BUON APPETITO!