Ribollita
- Daniel
- Dec 7, 2023
- 3 min read
Updated: May 19
Winter's here, and I've got just the thing to warm us up: my take on Ribollita. This Tuscan staple isn't just any soup; it's a hearty, comforting embrace in a bowl. I've used dried cannellini beans for their creamy texture, but for those in a rush, canned beans are a great shortcut. And the best part? It's a fantastic way to use up that stale bread.
Now, here's a little secret I discovered: chilling the soup overnight and reheating it the next day does wonders. It's like the flavors have a party and the next day, they're all best friends, making the soup even more delicious. Ribollita's humble origins in Tuscany, where cooks made the most of leftover bread and veggies, really shine through in this rich, thick stew. Every spoonful takes you back to those simple, ingenious kitchens.
When it's time to serve, I love to add a sprinkle of black pepper and a generous drizzle of extra virgin olive oil. It just elevates the whole dish. So next time you're looking for a bit of warmth on a cold day, give this Ribollita a try. It's not just a meal; it's a cozy, flavor-packed experience that gets better with time!
Ingredients:
(Serve 8)
Beans:
Dried Cannellini Beans, 150g Or Canned Cannellini Beans, 400g
Yellow Onion Wedged, 1
Garlic Crushed, 5 Cloves
Bay Leaves, 2
Italian Seasonings, 1 TSP
Sea Salt, Pinch
Black Pepper, Pinch
Soup:
High Quality Olive Oil, 2 TBSP + 2 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Carrot Obliqued, 1
Leeks Coarsely Sliced, 1
Garlic Finely Minced, 3 Cloves
Bay Leaf, 1
Fennel Seeds, 1 TSP
Dried Thyme, 1 TSP
Chili Flakes, 1 TSP
Canned Tomatoes Hand Crushed, 400g
Yukon Gold Potatoes Wedged, 2
Stale Bread, 100g
Kale, 100g
Fresh Parsley Coarsely Chopped, A Handful
High Quality Extra Virgin Olive Oil, For Drizzling
Equipment:
Cast Iron Pot / Heavy Pot
Directions:
Prep the Beans (Skip if using canned)
Soak dried beans overnight in water until fully submerged.
The next day, transfer beans and soaking liquid to a pot.
Add water until 2 inches above the beans.
Add onion, garlic, bay leaves, salt, and pepper.
Simmer for 45–60 minutes until beans are soft.
Drain and reserve the cooking liquid as stock.
Discard onion, garlic, and bay leaves. Set beans aside.
Make a Simple Stock (for canned beans)
Simmer vegetable scraps in 1L water for 5–8 minutes.
Cover, steep for 5 minutes, then strain and discard the solids.
Build the Soup Base
In a pot over medium heat, add 2 TBSP olive oil.
Add onion, season with salt and pepper, and sauté until translucent.
Add carrot and a bit more olive oil.
Sauté until well combined. Cover and cook for 2–3 minutes until carrots are tender.
Stir in leeks, garlic, bay leaf, fennel, thyme, and chili flakes. Sauté until aromatic.
Simmer the Soup
Add canned tomatoes and stir well.
Rinse the tomato can with a ladle of stock and deglaze the pot.
Add in cooked (or canned, drained) beans.
Stir in diced potatoes and remaining stock.
Simmer for 30 minutes until potatoes are fork tender and the soup thickens slightly.
Finish the Soup
Stir in stale bread and chopped kale.
Simmer until the kale is wilted and bread starts to break down.
Taste and adjust seasoning with salt and pepper.
Garnish with parsley.
Serve
For best flavor, chill overnight and reheat the next day.
Serve hot with a drizzle of extra virgin olive oil and a sprinkle of black pepper or grated parmigiano.
Nourishing...
You have to give this a try...
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