Ribollita

Ribollita takes its name from the Tuscan habit of reboiling yesterday’s vegetable soup until it turns spoon-thick. Cavolo nero, cannellini beans, and stale unsalted bread give this thrifty classic its deep, comforting body.

Serves 6 · 30 min prep · 90 min cook

Estimate for one serving

• 330 cal
• 12g protein
• 24g carbs
• 8g fat
• 11g fiber

Every recipe here is free to read.

Ingredients

• 1 large bunch cavolo nero (Tuscan kale)Produce
• 3 cups cannellini beans, cookedPantry
• 4 cups cubes stale unsalted Tuscan breadBakery
• 1 each onion, carrot, celeryProduce
• 1 potatoProduce
• 1 cup tomato passataPantry
• 2 cups cabbage optionalProduce
• 1/2 cup extra-virgin olive oilPantry
• 2 cloves garlicProduce
• sprig thyme or sageProduce
• to taste salt and pepperSpices

Instructions

1. 1Soffritto vegetables in oil; add tomato, greens, potato, beans, and water or bean broth.
2. 2Simmer until thick. Add bread; cook to a spoon-standing stew.
3. 3Cool and reheat the next day—the 'reboil' that names the dish.
4. 4Serve with a lake of raw olive oil.