About this dish
A thick Tuscan soup of bread, cannellini beans, and vegetables like kale and cabbage, traditionally reheated the next day.
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Ingredients
🍞4 cups stale bread, torn
🫘2 cups cannellini beans, cooked
🥬2 cups cavolo nero or kale, chopped
🥕2 carrots, diced
🧅1 onion, diced
🍅400g canned tomatoes
🫒Olive oil, for serving
Method
Serves 41
Sauté onion and carrots in olive oil until softened.2
Add tomatoes and enough water to cover generously, then simmer for 20 minutes.3
Stir in the kale and half the beans, and simmer another 15 minutes.4
Blend the remaining beans with a little water and stir in to thicken the soup.5
Add the torn bread and stir until it breaks down into the soup, then simmer 10 more minutes.6
Serve with a generous drizzle of olive oil, ideally reheated the next day for best flavor.✓ What Makes it Authentic
Ribollita means 're-boiled' in Italian, reflecting its origin as a way to use leftover vegetable soup and stale bread the following day. It's a classic example of Tuscan peasant cooking.
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