Ribollita
On a rainy day in Florence, Italy, we ducked into a small café just over the Ponte Vecchio bridge. Our server recommended Ribollita, a hearty bean and vegetable soup from the Tuscany region. The name, ribollita, means "reboiled" in Italian, as it was traditionally made with leftover soup thickened with bread. We've adapted recipes from Food & Wine and The Mediterranean Dish to recreate a dish that best matches our memory.
Servings: 6
Ingredients
- 1/4 cup olive oil
- 1 large red or yellow onion (chopped)
- 2 stalks celery (chopped)
- 2 carrots (peeled and chopped)
- 2 tsp. kosher salt (divided)
- 8 cloves garlic (finely chopped)
- 28 ounce canned whole tomatoes (crushed)
- 1 cup white wine
- 5 cups vegetable or chicken stock
- 2 15-ounce cans cannellini beans (drained and rinsed)
- 3 slices day-old rustic bread (cut or tear into pieces)
- 1/4 tsp. crushed red pepper flakes (optional)
- 1 tsp. thyme (dried)
- 1 bay leaf
- 1 tsp. oregano (dried)
- 1 parmesan cheese rind (optional)
- 1 large bunch Kale (stems removed) or spinach
- black pepper (to taste)
- parmesan cheese for garnish (grated)
Instructions
- Heat the oil in a large Dutch oven or heavy pot until shimmering.
- Add the onion, carrot, celery and one teaspoon of salt. Stir regularly until vegetables are softened. Add garlic and crushed red pepper (if using). Stir until fragrant (about 1 minute).
- Add the tomatoes, white wine, bread, and broth. Bring to a boil and simmer for about 20 minutes.
- Add the beans, bay leaf, thyme, and oregano. If using parmesan rind and kale, add them now. (NOTE: Spinach, if using, will be added later.) Bring to a boil and simmer until kale is tender and bread is almost dissolved, about 10 minutes.
- Add spinach (if using) and continue simmering until spinach wilts. Season with black pepper and remaining salt to taste.
- Remove bay leaf and parmesan rind before serving. Garnish with a drizzle of olive oil and/or grated parmesan cheese if desired.