- 1 cup dried cannellini beans, soaked overnight and cooked until tender (or 2 cans, drained and rinsed)
- 1/2 cup extra virgin olive oil, plus more for drizzling
- 2 medium onions, finely chopped
- 4 carrots, finely chopped
- 4 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 bunch kale (cavolo nero), stems removed and leaves roughly chopped
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth (or bean cooking liquid)
- 1 pound stale Tuscan bread (or other crusty, day-old bread), crusts removed and cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- Fresh rosemary or thyme sprigs (optional)
- 1**Prepare the Beans:** If using dried beans, cook them until tender. Reserve the cooking liquid if desired for extra flavor. If using canned beans, drain and rinse them.
- 2**Soffritto:** In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook, stirring occasionally, until softened, about 10-15 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3**Add Vegetables and Tomatoes:** Stir in the chopped kale and cook until wilted, about 5 minutes. Add the crushed tomatoes and vegetable broth (or bean liquid). Bring to a simmer.
- 4**Simmer the Soup:** Add the cooked cannellini beans (reserving some for garnish if desired) and any optional herbs. Season with salt and pepper. Reduce the heat to low, cover, and simmer for at least 30 minutes, or until the vegetables are very tender and the flavors have melded. For a thicker soup, you can mash some of the beans against the side of the pot.
- 5**Add the Bread:** Stir in the cubed stale bread. Ensure the bread is submerged in the liquid. Cook for another 10-15 minutes, stirring occasionally, until the bread has softened and absorbed the liquid, thickening the soup. The consistency should be thick and stew-like.
- 6**Serve:** Remove any herb sprigs. Taste and adjust seasoning if necessary. Ladle the Ribollita into bowls. Drizzle generously with extra virgin olive oil and garnish with fresh herbs or a sprinkle of Parmesan cheese if desired. Serve hot.
What is Ribollita?
Ribollita, meaning "reboiled" in Italian, is a hearty and rustic Tuscan soup that embodies the spirit of cucina povera, or "poor cooking." It's a delicious way to transform stale bread and leftover vegetables into a flavorful and satisfying meal. This soup is traditionally made with cannellini beans, kale (cavolo nero), and a variety of other vegetables like carrots, celery, onions, and tomatoes, all thickened with day-old bread. The "reboiled" aspect refers to the fact that it's often even better the next day, as the flavors meld and deepen. It's a true comfort food, perfect for a chilly evening or whenever you crave a taste of authentic Italian home cooking. The beauty of Ribollita lies in its flexibility; you can adapt it based on the vegetables you have on hand, making it an incredibly resourceful and sustainable dish. It's a testament to how simple, humble ingredients can create something truly spectacular.