Ribollita is an Italian soup originating in Florence, Tuscany where this soup is made during the winter months using seasonal produce such as Tuscan kale.
The name “ribollita” (reboiled) comes from the fact that this dish was origionally made in big batches to feed the whole family, with the leftovers being reboiled over the following days. Often extra vegetables or proteins are added afterwards too.
Here is my version. Similar to the original but a little simplified.
INGREDIENTS (serve 4 ppl)
6 garlic cloves, whole
1/2 extra virgin olive oil, plus extra to finish
2 carrots, peeled & and diced
2 celery sticks, diced
1 large brown onion, peeled &diced
2 potatoes, diced
1 bunch tuscan kale, hard stacks removed and chopped
2 tins cannellini beans
2 tins peeled tomatoes
8 Thyme sprigs, leaves picked
Black pepper, ground to taste
Salt
Dried chilli flakes, to taste
200 gr crusty bread, cut into big pieces
Parmigiano Reggiano (optional)
METHOD:
In a deep heavy pan, over medium heat, add the oil, garlic, onion and cook until the onion are translucent.
Add the carrot and celery, stir and cook for a further 2 minutes.
Follow by adding the potato.
Meanwhile, in bowl place the tinned tomatoes with their juices. With your hand break up the tomatoes, pour them in with the vegetables and stir to combine.
Once the sauce comes to a boil, add the Tuscan kale. Stir to combine and add water (or vegetable stock) to cover. Season with a good pinch of salt.
In a separate bowl, place the drained cannellini beans. By using a fork, mash half of the beans and stir them into the soup and keep the other half aside.
When the soup comes to a boil, turn down the heat and let it simmer for 45 minutes, remembering to stir occasionally.
After 45 minutes add the thyme leaves, chilli, black pepper to taste and the rest of the cannellini beans.
Place the bread pieces into the soup and cook for 10 more minutes.
When finished cooking, allow the soup to slightly cool off and serve it with a drizzle of extra virgin olive oil and some freshly grated Parmigiano Reggiano.
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