I recommend making ribollita the night before you want to eat it. It's always better the next day - and it's how it got its name...ribollita or "re-boiled." Double the recipe, make a big pot and eat it all week.
Print
Ribollita
Total:
10 hr 40 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
10 hr 40 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 8 ounces dry cannellini beans, soaked overnight in cold water in the refrigerator
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 carrot, roughly chopped
  • 1/2 celery stalk, roughly chopped
  • 1/2 onion, roughly chopped
  • 2 russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 bunch cavolo nero
  • 1/2 head savoy cabbage
  • One 14.5-ounce can whole peeled (pelati) tomatoes
  • 8 ounces stale unsalted Tuscan bread, cut into 1/2-inch slices
  • Salt and freshly ground black pepper

Directions

Rinse and drain the soaked cannellini beans and set aside.

In a large pot, heat the olive oil and saute the carrots, celery and onions (the soffrito) until well-cooked but not browned, 8 to 10 minutes. Add the potatoes, cavolo nero and cabbage and saute with the soffrito until the cabbage is wilted, a few minutes. Add the tomatoes, breaking them up with a spoon, and then add the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil. Reduce the heat and simmer over low heat for 1 1/2 hours. Add the sliced bread to the pot along with 2 more cups of hot water. Continue cooking for another 30 minutes.

Add salt and pepper to taste. Serve with a drizzle of extra-virgin olive oil for garnish.

If reheating the next day: Reheat the soup slowly so as not to scorch the bottom of the pot. The soup should be thick. Bring to a simmer and adjust the seasoning to taste. Add a little more water if needed. Serve drizzled with extra-virgin olive oil.

Cook's Note

Tuscan soup is made with unsalted bread. If the bread you find is Pugliese bread (made in the style of Puglia), it will need less seasoning as that bread is salted when baked. Unlike other Italian soups, ribollita never has Parmigiano-Reggiano on it. It is not served with cheese.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Ribollita

Recipe courtesy of Giada De Laurentiis

Ribollita

Recipe courtesy of Giada De Laurentiis

Ribollita

Recipe courtesy of Mario Batali

Crispy Ribollita

Recipe courtesy of Laura Vitale

Tuscan Bean Soup au Gratin: La Ribollita

Bean Soup in the Style of Tuscany: Ribollita

Recipe courtesy of Mario Batali

Ribollita (Vegetable, Bean and Stale Bread Soup)

Recipe courtesy of Rachael Ray

Ricotta and Mushroom Medallione with Spicy Italian Salsa

Recipe courtesy of Nadia G

On TV

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c