Recipe: Ribollita Soup
Ribollita is a hearty Tuscan soup that embodies the flavors of rustic Italian cooking. Traditionally made with leftover bread and a variety of vegetables, it exemplifies the "cucina povera" philosophy, which emphasizes using simple ingredients to create nourishing meals. Ribollita is typically served hot, making it a comforting dish during colder months.
Serves: 4 - Prep time: 20 min - Cook time: 2 hours 25 min - Rest time: 12 hours
INGREDIENTS
5 tbsp extra virgin olive oil
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
15 oz strained tomato sauce
2 yellow potatoes, peeled and diced
6 cups cabbage or Swiss chard
1/2 cup dry cannellini beans, pre-soaked
9 cups of water, room temperature
4 slices of Tuscan bread, stale
Salt and pepper
1 thyme spring
DIRECTIONS:
Soak the beans in a large bowl of water overnight, then cover them. Drain well before use. Peel the potatoes, chop and dice all the vegetables.
Heat the oil in a large pot, add the carrots, celery, and onions, and cook at low heat, stirring until they soften for 5 to 7 minutes. Add the strained tomato sauce, diced potatoes, and thyme. Cook for 10 minutes, stirring often, then add the cabbage or Swiss Chard, followed by the cannellini beans.
Add 9 cups of room- temperature water to the pot and season with salt and pepper. Bring to a boil, then cover and cook on low heat for 2 hours. Meanwhile, preheat the oven to 350 degrees. Place the bread on the bottom of a Dutch oven and cover it with the prepared soup. Bake for 8 minutes.
Carefully remove it from the oven, drizzle with olive oil, and sprinkle with pepper. Let the soup rest overnight in the fridge. Reheat the next day, stirring constantly.
Ribollita is a nourishing and flavorful dish that showcases the best of Tuscan cuisine. Its rich history and adaptability make it a beloved meal that can be enjoyed by everyone. Whether served as a comforting dinner or a warm lunch, Ribollita is sure to satisfy and delight. Buon Appetito!
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