Chock full of seasonal produce, this warming Tuscan soup is very dense. Traditionalists even say it should be eaten with a fork, not a spoon. The word ribollita means "reboiled," indicating a leftover soup thickened with day-old bread, a dish typical of cucina povera, the traditional style of Italian cooking that literally translates to "poor cooking."
Ingredients for 8 people
- 1 bunch Tuscan kale, cut into 2-inch ribbons
- 1 head savoy cabbage, cut into 2-inch ribbons
- 1 bunch Swiss chard, cut into 2-inch ribbons
- 2 russet potatoes, peeled and diced
- 3 large carrots, peeled and diced
- 2 cups canned whole peeled tomatoes
- 2 zucchini, diced
- 1 rib celery, diced
- 2 leeks (white parts only), sliced
- 2 cloves garlic, sliced
- 2 cups cooked cannellini beans, half pureed
- 3 tablespoons extra virgin olive oil, plus more for finishing
- ½ teaspoon crushed red pepper flakes
- 1 bay leaf
- Leaves of 1 sprig thyme
- Fine sea salt, to taste
- 1 to 2 cups (2-inch) cubes stale bread
How to make Ribollita
- Place the olive oil, leeks and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes.
- Add the carrots and celery and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes.
- Add the kale, cabbage and chard and cook, stirring constantly, until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.
- Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarts of water, the bay leaf, the thyme and all of the beans. Season to taste with salt.
- Bring to a boil, then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.
- Add the bread cubes to the soup and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes.
- Let the soup rest off the heat for several minutes, then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.
Tips
Make ahead
As the flavors continue to blend, the soup only gets tastier over a couple of days, which makes it a perfect weekday dinner.
