Ribollita

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.

Photo: Ribollita

TOTAL TIME: 10 hr 40 min
Prep: 20 min
Inactive Prep: 8 hr
Cook: 2 hr 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
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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 Notes: 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.

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Newest Ratings and Reviews

Read all 6 reviews

  • on April 28, 2014

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    I loved this recipe! I felt so happy and healthy after eating it and it is better the next day! Thanks so much for the recipes and this is by far my favorite cooking show!

    people found this review Helpful.
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  • on April 20, 2014

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    Great recipe! A sprinkle of red pepper flakes adds a fiery kick!

    people found this review Helpful.
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  • on June 01, 2013

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    Excellent soup and recipe. I added a little pepper flakes to enhance the flavor. Gabrielel tou are the best.

    people found this review Helpful.
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