Ribollita is a traditional Tuscan soup, a classic vegetable soup made with hearty beans and chunks of bread. Traditionally the soup was made with day old, stale bread. The bread was used to thicken the soup, making it hearty and ensuring no bread was wasted. If you prefer a lighter soup, then omit adding the bread into the liquid and just make more croutons to sprinkle on the top at the end – either way is delicious and moreish and perfect for this cold weather!
1 x large finely chopped onion
2 x celery stalks finely sliced
3 x peeled carrots diced
6 x large garlic cloves -crushed
1 bunch Cavalero Nero kale
1 x large jar of Bold Bean Co. Queen Butter Beans, or 2 x tins of cannellini beans
1 x can chopped tomatoes
Olive oil
1 ltr good vegetable stock
Sea salt flakes/g
round black pepper
Half small stale crusty loaf
Firstly make the croutons – cut approximately 2 3rds of the bread into large cubes, coat in olive oil, add mixed herbs if you like, bake in the oven until they are firm and crispy. Reserve until the end.
After finely chopping the onion, celery and carrots and the crushing the garlic – gently heat a good glug of olive oil, add the vegetables and 2 tsp salt, cook until they are softened but not browned, do this slowly and gently for added flavour – it will take 8 -10 minutes
Wash the kale and strip the stems (discard the stems)chop or tear the leaves.
Add the tin of tomatoes and the drained white beans, along with the 1 litre of stock to the pan, bring to a simmer. Add the kale, stir until it is fully wilted and begins to cook.
Add the remaining 1/3 of the bread, torn into chunks, into the soup. This will thicken the soup to a more stew like consistency (see above).
Serve in warmed bowls with a drizzle of good olive oil or maybe a little pesto.
Enjoy!
Tips/Notes
Traditionally a rind of parmesan would be added to the simmering soup, and just water would be added instead of stock. You can do either/or both. If you want the soup to be vegan just stock.
Although the vegetables listed are what are usually used, I have previously added finely chopped leek or sweet pepper or diced fennel. As long as the vegetables are a similar size.
If you’d like a little heat to the soup add a tsp of chilli flakes.
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