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Ribollita — meaning 'reboiled' — is the ultimate Tuscan peasant soup, traditionally made by reboiling leftover minestrone with stale unsalted bread until the chunks dissolve into a gloriously thick, filling stew. Cavolo nero, cannellini beans, and winter vegetables combine with bread that thickens the broth into something wonderfully dense and satisfying. The final drizzle of raw extra virgin olive oil over each bowl is the dish's crowning touch. It tastes even better the next day — and even better the day after that.
Prep
20 min
Cook
60 min
Total
80 min
Servings
4 srv
Difficulty
Medium
Calories
295 kcal
For 4 serving(s)
Per serving
Finely dice the onion, celery, and carrots. Heat olive oil in a large pot and cook the soffritto for 8-10 minutes until soft and golden.
Add the garlic and rosemary and cook 1 minute. Stir in the diced tomatoes and cook 5 minutes.
Add the vegetable broth, diced potatoes, and shredded savoy cabbage. Bring to a boil, then simmer 15 minutes.
Add the kale (cavolo nero), stripped and roughly chopped, and the cannellini beans. Season well with salt and pepper.
Simmer for 20 more minutes until everything is very tender. Remove about a quarter of the beans, mash them, and return to thicken the soup.
Tear the stale bread into chunks and stir into the pot. Simmer for 10 more minutes until the bread dissolves and the soup is very thick.
Allow to cool, then reheat (reboil) before serving in deep bowls with a very generous pour of raw extra virgin olive oil.
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