Ribollita (Tuscan Bread Soup) - Mediterranean Recipe

Ribollita (Tuscan Bread Soup)

🌍 Mediterranean, Italy (Tuscany) Difficulty: ●●●○○

Peasant dish designed to use stale bread; "ribollita" means "reboiled" — better the second day.

Ingredients

• 400g stale Tuscan bread torn into chunks
• 400g cannellini beans cooked
• 200g cavolo nero (lacinato kale)
• 2 carrots
• 2 celery stalks
• 1 onion
• 3 garlic cloves
• 400g crushed tomatoes
• ½ cup olive oil
• rosemary
• thyme
• salt
• pepper

Method

1. Sautéing — Sauté onion, carrot, celery, garlic in oil 10 min.
2. Adding — Add tomatoes, beans (half mashed), kale, herbs. Cover with water. Simmer 30 min.
3. Stirring — Stir in bread. Simmer 20 more min until thick and porridge-like.
4. Resting — Rest overnight, "re-boil" next day (ribollita = "re-boiled"). Drizzle with fresh oil.

Tags: stale tuscan bread torn into chunks, cannellini beans cooked, cavolo nero, carrots, celery stalks · Source: Brittani's Almanac