Ribollita

Name: Ribollita
Ingredients: 2 3/4 cups cannellini beans, soaked in water for 12 hours; water to cover; salt to taste; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 rib celery, finely chopped; 1 carrot, finely chopped; 2 potatoes, peeled and coarsely chopped; 10 ounces coarsely chopped kale; 10 ounces coarsely chopped Swiss chard; 10 ounces coarsely chopped Savoy cabbage; 1 (7 ounce) can tomato puree (passata); salt and ground black pepper to taste; 1 loaf stale Tuscan bread

14 ingredients

5 steps

Ingredients

2 3/4 cups cannellini beans, soaked in water for 12 hours
water to cover
salt to taste
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 potatoes, peeled and coarsely chopped
10 ounces coarsely chopped kale
10 ounces coarsely chopped Swiss chard
10 ounces coarsely chopped Savoy cabbage
1 (7 ounce) can tomato puree (passata)
salt and ground black pepper to taste
1 loaf stale Tuscan bread

Directions

1

Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
2

Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
3

Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.
4

Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.
5

Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.