Equipment
Ingredients
Soffritto Base
- 45 ml extra virgin olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery, diced
- 4 garlic, minced
Vegetables and Beans
- 30 g tomato paste
- 400 g canned whole peeled tomatoes, with juices
- 250 g lacinato kale, stems removed, roughly chopped
- 200 g savoy cabbage, roughly chopped
- 1 russet potato, peeled and diced
- 800 g cooked cannellini beans, rinsed and drained
Broth and Bread
- 1200 ml vegetable stock, low sodium preferred
- 250 g day-old rustic country bread, torn into bite-sized chunks
Seasoning and Finishing
- 5 g fresh thyme, leaves stripped from stems
- 2 g red pepper flakes
- 10 g kosher salt
- 5 g black pepper, freshly ground
- 45 ml high quality extra virgin olive oil
Nutrition (per serving)
Method
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables soften and become translucent, stirring occasionally with a wooden spoon.
Add the minced garlic and red pepper flakes to the softened vegetables. Cook until highly fragrant, stirring constantly to ensure the garlic does not scorch.
Stir in the tomato paste, letting it caramelize slightly on the bottom of the pot. Add the canned whole tomatoes with their juices, crushing each tomato by hand or breaking them apart with your wooden spoon.
Add the diced potato, chopped savoy cabbage, torn lacinato kale, fresh thyme, and exactly half of the cannellini beans to the pot. Pour in the vegetable stock and bring the mixture to a steady simmer at roughly 90 C or 195 F. Let it cook uncovered until the greens are completely tender.
While the soup simmers, place the remaining half of the cannellini beans into a blender with a small ladle of the hot soup liquid. Puree until completely smooth, then stir this creamy mixture back into the simmering pot to thicken the broth.
Fold the torn chunks of day-old country bread into the soup. Press the bread down into the liquid so it is completely submerged. Continue to simmer until the bread breaks down, creating a very thick, porridge-like consistency.
Remove the pot from the heat. Taste and adjust seasoning with kosher salt and freshly ground black pepper. Let the soup rest to allow the flavors to harmonize, then ladle into bowls and serve with a generous drizzle of high-quality extra virgin olive oil.
Chef's Notes
- The name Ribollita translates to reboiled, reflecting its origins as a way to stretch leftover minestrone by adding stale bread and reheating it the next day. It truly tastes better on the second day.
- Using authentic Lacinato kale, rather than curly kale, is crucial for the traditional deep, earthy Tuscan flavor profile.
- Pureeing half of the cannellini beans is the secret technique that gives this soup its incredibly creamy texture without requiring any dairy.
- The final drizzle of raw extra virgin olive oil is not merely a garnish. It is a fundamental seasoning element that adds a peppery, bright finish to the slow-cooked dish. Use the best quality oil you have.
Storage
Refrigerator: 5 days — Soup will thicken significantly as the bread continues to absorb liquid. Add a splash of water or vegetable stock when reheating.
Freezer: 3 months — For best results, freeze the soup base before adding the bread, then add fresh day-old bread when reheating the thawed soup.
Reheating: Reheat gently on the stovetop over medium-low heat until simmering, adding additional vegetable stock or water as needed to reach desired consistency.
