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Ribollita - Tuscan Bean Soup

(Serves 4)
Ribollita - Tuscan Bean Soup
Ribollita - Tuscan Bean Soup
Ingredients:

1/4 cup olive oil
1 medium onion, chopped (about 1 cup)
2 carrots, cut to a small dice
3 celery stalks, cut to a small dice
2 garlic cloves, minced
1 bunch Lacinato kale, stems removed and roughly chopped
1 medium zucchini, cut to a small dice
1 (14 ounce) can cannellini beans
1 (14 ounce) can diced tomatoes
1/2 cup red wine
4 cups chicken broth
Sprig of rosemary
3 ounces stale Italian bread, such as ciabatta, cut into 1-inch cubes
Grated Parmesan cheese and drizzle of olive oil to serve

Directions:

To make the soffrito:
Heat the olive oil in a stockpot over medium-high heat.
Add the chopped onion, carrots, and celery.  Cook the vegetables for about 5
minutes, until they are tender.  Add the garlic and continue cooking until the
onion is just starting to brown.

Add the kale and zucchini to the soffrito and cook, stirring occasionally, for
about 5 minutes or until the kale is wilted.  Stir in the beans, tomatoes and
wine and cook for another 5 minutes, allowing the wine to reduce a little.  Add
the chicken stock and the sprig of rosemary, bring to a boil then reduce to a
simmer and cook uncovered for about 40 minutes. Remove the pot from the
heat; remove the rosemary sprig and discard.

Add the bread cubes, stirring them gently into the soup.  If the bread is too
soft, dry it out a little in a 250-degree F. oven, before adding it to the soup, so
that it doesn't disintegrate into the soup.  Allow the soup to rest for about 30
minutes, if you are serving it the same day.  Serve warm with a dusting of
Parmesan cheese and a drizzle of olive oil.

To reheat the next day, bring the soup to a boil then remove from the heat and
allow to rest for 5 minutes before serving.
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Ribollita means 'reboiled' because this Tuscan bean soup is best made a day in advance to let the
flavors develop, then reheated.  It should be thick enough to almost eat with a fork rather than a spoon. 
Lacinato kale, called cavolo nero, literally "black cabbage", is a traditional ingredient in ribollita. This
variety of kale has a long tradition in Italian cuisine, especially that of Tuscany. You can substitute
common kale or Savoy cabbage if desired.
ITALIAN SOUP RECIPES  >  RIBOLLITA
LACINATO KALE
Lacinato kale, also
called Tuscan kale
or dinosaur kale has
very dark blue-green
and almost black-
green leaves. 
The leaves are more hearty than common
kale, so they hold up well in soups and stews
but can also be sauteed like spinach.
Bialys are breakfast rolls evolved from
Jewish roots in Bialystok, Poland. These
bialys are filled with caramelized onions and
poppy seeds and  baked directly on the
hearth. An artisanal take on a classic New
York breakfast bread.
SOUP MUGS
AND SPOONS