Ribollita - Italian Recipe

Ribollita

🌍 Italian, Tuscany Difficulty: ●●●○○

Twice-boiled Tuscan bread soup, denser than minestrone and meant to be better the second day. The cavolo nero must wilt completely into the broth. Stale bread is layered in and reheated — fresh bread dissolves to nothing. Serve with raw olive oil poured on at the table.

Ingredients

• 400g cavolo nero (lacinato kale), roughly chopped
• 400g cannellini beans, cooked
• 2 potatoes, diced
• 1 onion, 1 carrot, 1 celery, 2 garlic cloves
• 400g canned tomatoes
• 4 thick slices day-old bread
• 100ml olive oil, salt, pepper

Method

1. Sautéing — Sauté soffritto in oil.
2. Adding — Add potatoes, tomatoes; cook 10 min.
3. Adding — Add cavolo nero and beans with water to cover.
4. Simmering — Simmer 40 min; stir in bread to thicken.
5. Step 5 — Re-boil next day (ribollita = "reboiled").

Tags: cavolo nero, cannellini beans, potatoes, onion, canned tomatoes · Source: Brittani's Almanac