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Ribollita — Tuscan bean, kale and bread soup
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Source: https://recipheon.com/en/recipes/soups/ribollita-tuscan-bean-kale-and-bread-soup
About this recipe
Ribollita is a thick Tuscan soup of white beans, kale and Savoy cabbage, enriched with soft, soaked bread. Its mellow, deep vegetable flavor is lifted by garlic, a little tomato and good olive oil. Some of the beans form a creamy base, while the whole beans and pieces of vegetables give it a comforting, rustic texture. Hearty and warming, it makes a satisfying meal on a chilly day. It is also a delicious way to use up stale bread.
Ingredients
Beans, vegetables and bread
720 g canned white cannellini beans, drained weight, about 3 cans of 400 g each
150 g fresh curly kale leaves, without tough stems
250 g Savoy cabbage, without the core
200 g potatoes, peeled weight
2 carrots, about 200 g peeled
1 onion, about 150 g peeled
100 g celery stalks
2 garlic cloves
200 g stale white wheat bread with its crust and a close crumb, without seeds, preferably unsalted
Soup base and seasoning
30 g tomato paste
60 ml extra virgin olive oil, 4 tbsp
1.5 l water, plus a little to thin the soup if needed
1 tsp salt, to taste
¼ tsp freshly ground black pepper
Steps
Chop the onion and garlic. Cut the carrots and potatoes into cubes of about 1 cm and thinly slice the celery. Wash the kale and cabbage, removing the tough stems and core; the listed weights are for the trimmed leaves. Cut the kale into short strips and finely shred the cabbage. Have ready a heavy-bottomed pot with a capacity of at least 5 l.
Briefly rinse the drained beans in a sieve, then drain again. Blend half with 300 ml water taken from the total 1.5 l to make a smooth purée. Leave the remaining beans whole. Cut the bread into slices about 1 cm thick, then tear into smaller pieces, including the crust.
Heat 3 tbsp olive oil in the pot. Add the onion, carrot and celery and cook over medium-low heat for 8–10 minutes, stirring often, until the onion softens. Add the garlic and cook for a minute, then add the tomato paste. Stir for another minute so the paste coats the vegetables and fries lightly without burning.
AI-generated Add the potatoes, then the kale and Savoy cabbage in batches. Stir for 3–4 minutes, until the leaves wilt a little and reduce in volume. Pour in the remaining 1.2 l water, add ½ tsp salt and bring to a gentle simmer. Stir from the bottom to combine the vegetables with the tomato base.
Cover the pot, leaving a small gap, and simmer over low heat for about 30–40 minutes. Stir occasionally. The carrots and potatoes should crush easily with a fork, and the kale and cabbage strips should be soft, without tough fibers. Cook a little longer if needed before adding the beans.
Add the reserved whole beans, then pour in the bean purée. Stir gently and simmer over low heat for 10–15 minutes, stirring often right down to the bottom, as the thickened soup can stick easily. Add the pepper, taste and season with the remaining salt as needed. Some beans should remain whole.
AI-generated Add the bread in batches, pushing the pieces into the soup. Simmer gently for 10–15 minutes, stirring often, until both crumb and crusts are completely soft and some of the bread breaks down to thicken the soup. If it becomes too dry, add a little hot water. It should be very thick but moist, with tender vegetables and distinct whole beans.
AI-generated Take the pot off the heat and leave covered for 20 minutes. Before serving, return the soup to a gentle simmer, stirring and adding a little water if needed. Divide among 6 bowls and drizzle with the remaining tablespoon of olive oil. You can also cool the ribollita quickly, refrigerate it and reheat it the next day, allowing the bread to blend even more fully with the vegetables.
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