Ribollita is a classic Tuscan soup with humble beginnings, traditionally made to use up leftovers and extend meals. The name translates to “reboiled,” reflecting its practical origins and the process of reheating it over successive days, which many say improves its flavor. This version employs kale, adding a hearty and nutritious element, though it can easily be adapted to include swiss chard or other leafy greens. Full of cannellini beans and vegetables, thickened with stale bread, Ribollita is a simple, adaptable recipe that is both filling and nutritious.
- 30 ml (2 tablespoons) olive oil
- 1 onion, chopped
- 1 carrot. diced
- ¼ stalk finely diced celery
- 4 cloves garlic, finely chopped
- 6 tomatoes , chopped (you can use canned too)
- 1 bay leaf
- About 1 liter (1 quart) stock of your choice, as needed
- Salt and freshly ground black pepper
- A few slice of yesterday’s bread
- About 380 grams (14 ounces) cannellini beans (canned are fine)
- Kale or winter cabbage, shredded
- In a soup pot, heat the olive oil and gently fry onions , carrots, celery and garlic until soft. Add chopped tomatoes and juice, bay leaf, and stock. Season with salt and pepper to taste. Simmer until vegetables are tender, about 30 minutes.
2. Tear bread up and add together with cannellini beans. Cook for a further 10 minutes; if needed, add a little more stock or water. Remove bay leaf.
3. Add the shredded kale or cabbage and gently simmer until the greens are just tender. Adjust salt and pepper to taste, and serve..