This ribollita soup features traditional ingredients such as kale, cabbage, Tuscan bread, and cannellini beans. A hearty soup perfect to enjoy during the cold season.
1.1poundcooked cannellini beans (+ 2 cups of the cooking water)
1.1poundrusset potatoes
4Tablespoonsextra virgin olive oil(+ more for serving)
1poundunsalted tuscan bread(stale)
1sprigrosemary
2sprigsthyme
salt and pepper(to taste)
Instructions
In a large stock heat the extra virgin olive oil and sautè the soffritto vegetables for 3-4 minutes over medium heat.
Add the potato chunks and cook for one minute.
Pour the tomato sauce, season with salt and pepper, and cook for 2-3 minutes.
Add kale, swiss chard, and savoy cabbage to the pan. Cook for 4-5 minutes or until the vegetables soften.
While the leafy greens are cooking, blend half of the cannellini beans with 2 cups of the beans cooking water.
Pour the bean mixture into the pot along with the remaining cannellini beans.
Season with salt and pepper and mix in the rosemary and thyme. Add enough water to cover all the ingredients and bring the soup to a boil.
Lower the heat and cover the pot. Simmer for 1 hour and 30 minutes, adding more water every now and then. Take in mind you’ll need lots of liquids to soak up the bread.
Serve
In another pan place a layer of stale bread on the bottom, add the hot soup covering with broth and vegetables, then add another layer of bread. Keep doing layers until all ingredients are gone.
Let the soup sit for 30 minutes before reheating a little bit on the stovetop.
Serve in bowls with a good drizzle of extra virgin olive oil.
Notes
After the ribollita soup is fully cooked, you can serve it right away, enjoying its flavors immediately. Or as tradition calls, wait until the next day to allow the different flavors in the soup to mix together more thoroughly.
To store, place leftovers in an airtight container or a pot with a tight-fitting lid. Store it in the refrigerator for up to 3-4 days.