If winter is a season of Sabbath, I can think of no better recipe than the comforting goodness of ribollita soup. Ribollita translated means “reboiled,” and it is a wonderful way of using stale bread for a delicious soup that becomes even thicker and creamier after a day or two. After tasting the combination of veggies, beans, and greens and the starchy goodness of bread, it is easy to see how this hearty soup became a staple of the Tuscan peasant diet and is still popular today. As with most soups, you can vary the ingredients to your taste, but here is a recipe I use.
INGREDIENTS
½ cup extra-virgin olive oil
1 large yellow onion, diced
3 large carrots, peeled and diced
3 celery stalks, diced
1 (28 oz.) can whole, peeled
tomatoes, undrained
2 (15 oz.) cans cannellini beans
1 tsp. dried oregano
1 tsp. sea salt
½ tsp. black pepper
1 bunch black kale
1 (32 oz.) carton organic chicken or
vegetable broth (use as needed)
8 pieces dry day-old or toasted Italian
bread
Parmesan cheese, grated for garnish
Olive oil for garnish
DIRECTIONS
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced
onion, carrot, and celery. Saute until the onions are translucent, less than 10 minutes.
Stir in the tomatoes, the beans, and their cooking liquid. Season with the
oregano, salt, and pepper. Add the kale and chicken or vegetable broth as needed
to bring the mixture to a soup consistency. Bring to a boil, then reduce heat to
simmer for 1 hour. Add the pieces of stale or toasted bread to the mixture and stir.
Serve with a slice of toasted bread and a bit of parmesan cheese grated on top,
along with a splash of olive oil.
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Discover More Delicious Tuscan Recipes in My New Book
Grab a cappuccino and immerse yourself in the charming and quirky culture of my small hilltop village. I want to share observations, stories, photographs, recipes, and ideas from my time in Italy and help you discover little life lessons that will put a smile on your face and inspire you to add a bit of Tuscan charm to your everyday life.