Ribollita
A rustic Tuscan bread and vegetable soup, usually made with leftovers.
Contains common allergens
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Instructions
- 1
Sauté the Mirepoix: Heat 1/4 cup of olive oil in a heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 10 minutes until deeply softened.
- 2
Add Greens and Tomatoes: Stir in the chopped kale and shredded cabbage. Cook for 5 minutes until they begin to wilt. Add the crushed tomatoes and a sprig of fresh thyme, stirring well.
- 3
Incorporate Beans: Add the whole Cannellini beans along with the pureed beans (which will naturally thicken the soup). Pour in 4 cups of water or vegetable broth. Bring to a boil, reduce heat to low, and simmer uncovered for 45 minutes until the vegetables are meltingly tender.
- 4
Prepare the Bread: While the soup simmers, place the chunks of stale bread in a large bowl.
- 5
The "Re-boil" (Ribollita): Stir the bread chunks directly into the simmering soup. Cook for an additional 10-15 minutes, stirring frequently, until the bread has broken down and thickened the soup into a porridge-like consistency.
- 6
Serve: Remove from heat and let it rest for 15 minutes. Serve warm (not boiling hot) in wide bowls, finishing each portion with a very generous drizzle of the remaining high-quality extra virgin olive oil and freshly cracked black pepper.
Plan it in Listahan
Add Ribollita to your week, check it against your household's allergens, and build the shopping list automatically.