Ribollita is by far my favorite soup. It’s nourishing, comforting and so so satisfying. This recipe, slightly adapted from Ina Garten’s is really the best one I have found. Make sure to make a double batch, it just gets better the next day.
Ribollita
Author: Adapted from Ina Garten's Ribollita Recipe
Serves: 6-8
Ingredients
- ¼ cup good olive oil
- 1 large yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 2 teaspoons sea salt
- 1 teaspoon fresh ground pepper
- ¼ teaspoon red pepper flakes
- 1 (28-ounce) can Italian plum tomatoes in puree, chopped
- 1 bunch Tuscan kale (about 10 ounces), stems and tough center ribs removed, leaves chopped
- 4 sprigs thyme
- 1 bay leaf
- 6 cups chicken stock, preferably homemade
- 1 Parmesan rind
- 3 cups cooked white beans (cannellini beans or great northern) – or use 2 cans cannellini beans (drained, rinsed) plus 1 cup cooking
- 2-3 cups cubed day-old or stale bread
- ½ cup freshly grated Parmesan, for serving
Instructions
- Heat the oil in a large stockpot over medium heat. Add onions and cook over medium-low heat for 8 minutes, until the onions are soft and translucent. Add the carrots, celery, garlic, salt, pepper and pepper flakes. Cook over medium-low heat for 8 minutes, until the vegetables are tender. Add the tomatoes with their puree, kale, herbs, stock, Parmesan rind if using and cook over medium-low heat, stirring occasionally, for another 8 minutes.
- In the bowl of a food processor or vitamix, combine about 1 cup of the liquid tomato mixture and 1 cup of the white beans. Puree.
- Pour the bean puree and the remaining whole beans into the soup and stir to combine. Bring the mixture to a boil, reduce the heat and simmer for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
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