Ribollita
Literally 'reboiled' — leftover vegetable and bean minestrone thickened with layers of stale, unsalted Tuscan bread, a medieval cucina povera dish that traditionally improves reheated over several days.
Vegan
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups cannellini beans, cooked
- 1 bunch cavolo nero (Tuscan kale), chopped
- 1/2 head savoy cabbage, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 tomatoes, chopped
- 6 cups vegetable stock
- 1/4 cup olive oil, plus more to finish
- 4-6 slices stale, unsalted crusty bread
- Salt and pepper, to taste
Steps
- Heat the olive oil in a large pot and saute the onion, carrot, and celery until softened.
- Add the cabbage and cavolo nero, and cook until wilted.
- Add the tomatoes, half the beans, and the stock, and simmer for 45 minutes.
- Blend the remaining beans with a little stock and stir them in to thicken the soup.
- Layer the stale bread into the pot, pressing it down to soak and break apart into the soup.
- Let sit off heat for at least an hour, then reheat gently before serving, finishing each bowl with a generous drizzle of raw olive oil.