Ribollita - Kale soup

Ribollita – Soup of Tuscany

Ribollita is one of Tuscany’s famous dishes. It’s part of “Cucina Povera” (typical cuisine of poor people) because it doesn’t contain any meat. Ribollita means re-boiled. It was made of vegetable soup of the day before that being “re-boiled” with stale bread in the day after.

The source of it unique taste is KALE. The dosage or the presence of other veggies may change in different parts of Tuscany from Florence to San Gimignano BUT the Kale is always there. So make sure you have this essential ingredient when you wanna cook Ribollita! 😉

You need to be very patients on this recipe coz it takes up to 3 hours! but believe me it worth all the effort!

Ingredients | Servings: 4-5

700g/24oz Cooked Cannellini beans
Extra virgin Olive Oil
2 onions
2 onions
2 carrots
2 carrots
3 celery stickes
2 clove of garlic for the base soup
sage & rosemary & garlic for aromatic oil
salt
600g/21oz chopped Kale
100/3.5oz Savoy Cabbage
1 cup Tomato puree
300g/10.5oz Stale Tuscan bread (has low salt) or any other bread
ground black pepper
warm water

for this recipe better to use a cast iron pot. If you don’t have it, use a thick bottom layer pot.

Preparation

1- Chop onions, celeries and carrots
2- In a cast-iron pot add oil, rosemary, chopped garlic and oregano

Stir them a bit on medium heat

3- Add chopped vegetables and stir them for 10-15 mins till they get soft
4- Add salt, grounded pepper
5- Add chopped savoy cabbage stir till it softens
6- Add the roughly chopped kale

Stir all the ingredients on medium heat for 15 mins

7- Add a cup of tomato puree
8- Pour hot water till it cover slightly the ingredients
9- Put the lid on and let Ribollita simmer for 1 hour on medium low heat
Creating cream with cooked white beans
10- In the meanwhile mix 250g of cooked white beans with salt and water. Puree them with a machine to make a cream
11- After 1 hour add the cream to our ribollita
12- Add the rest of the cooked beans to pot and let them simmer for another 30 mins

Remember to stir occasionally each 10 mins to avoid crust on the bottom of the pot. If the Ribollita results too dense, add a hot water to it.

In the meanwhile, let’s make the aromatic oil to add to our Ribollita later

13- Pour extravirgin olive oil and add rosemary, garlic, sage
14- Let it fry on low heat for 15 mins

Back to our Ribollita:

15- Now puree with the machine A FEW TIMES! this way no kale stem will be visible, we don’t want a puree whole ribollita so don’t exagerate!
16- This is how it looks like

At this point, I noticed my pot was too small to contain more ingredients! and yet we need to add BREAD, so I changed my pot to a bigger one 🙂

17- cut into cubes the stale bread
18- mix them well and wait for 1 hour so bread soak well in ribollita while the stove is OFF!

If the Ribollita is so dense you may add a bit of water so the pieces of bread will soak better! (I did)

After 30mins turn on the heat and bring to boil the Ribollita! we are RE-BOILing (which is the meaning of Ribollita in Italian) our soup. Let it simmer for 10 mins.

19- Add the aromatic oil to ribollita and mix it well

Now you need to be patient and wait another 30mins. So Ribollita rests, and aromatic oils have time to be absorbed.

Ribollita with crunchy breads served!

A rich dish for autumn and winter, delicious way of eating loads of veggies!!

Enjoy and Buon Appetito 😉

Summary
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Recipe Name
Ribollita - Vegetable Soup of Tuscany
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