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Ribollita
Ribollita is a traditional Italian recipe for a classic hearty soup soup of onions, garlic, celery, tomatoes, cannellini beans and kale thickened with bread, the name of which literally means re-boiled. The full recipe is presented here and I hope you enjoy this classic Italian version of: Ribollita.
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesBread RecipesVegetable RecipesBean RecipesItaly Recipes
Ribollita: Classic Italian recipe for a classic hearty soup soup of onions, garlic, celery, tomatoes, cannellini beans and kale thickened with bread served garnished with a thick slice of bread.
Ingredients:
2 onions, peeled and roughly chopped
2 carrots, scraped and roughly chopped
3 garlic cloves, peeled and chopped
3 celery sticks, roughly chopped
2 tbsp olive oil
400g tinned, chopped, tomatoes
250g cooked cannellini beans (reserve 500ml of the cooking water)
2
bayleaves
4 thick slices of
Breads
4 generous handfuls of cavalo nero (or other kale), chopped
salt and freshly-ground black pepper, to taste
extra-virgin olive oil, for drizzling
Method:
Heat the 2 tbsp oil in a deep pan. Add the onions, carrots, garlic and celery. Cover the pan and allow to sweat down gently for 20 minutes. At this point, stir in the chopped tomatoes, coked cannellini beans (and 250ml of their cooking liquid).
Tuck in the bayleaves then bring to a simmer, cover and cook gently for 30 minutes. Tear up the Breads and dunk into the soup then stir in the kale. Adjust the seasonings to taste and continue simmering for 20 minutes more this soup should be quite thick, but if it is becoming too thick stir in more bean water.
Ladle into bowls and serve with a drizzle of olive oil on top. This soup is even better if taken off the heat before the bread is added and stored in the refrigerator over night to allow the flavours to meld.
