Ribollita means “reboiled,” because to make this rich, thick vegetable soup correctly it must be cooked and recooked. The most widespread of any Tuscan soup, Ribollita appears with many variations, but the key ingredient is cavolo nero (Tuscan winter black cabbage), though kale, chard, or green and Savoy cabbage can also be used. Add zucchini, potatoes, Brussels sprouts, and other vegetables according to taste.
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Ingredients:
1 chopped onion
1–2 cloves of chopped garlic
1 leek (white flesh) finely chopped
1–3 chopped carrots
2–3 fresh or canned peeled plum tomatoes
1–2 cups of Tuscan white cannellini beans
1 quarter of cavolo nero or equivalent
1 bunch of Swiss chard and/or spinach
1 finely chopped celery stalk and leaves
4 chopped zucchini (courgettes)
2–4 peeled and cubed potatoes (optional)
1 pound stale Italian bread (optional)
4 tablespoons of tomato paste/purée
Salt and pepper
Water
Olive oil
Oregano, rosemary, and hot chili pepper as desired (optional)
Directions:
Sauté the onion, leek, and garlic in a large casserole dish. Add carrots, celery, chili, and cook for ten minutes. Add tomatoes, cabbage, beans, more oil, herbs, and salt and pepper to taste. Cook for 10 to 20 minutes. Add water to cover ingredients and cook gently for 90 minutes, adding water as necessary, plus tomato paste, zucchini, potatoes, or other vegetables. Alternatively, add these the next day before the soup is reheated. Leave to stand in a cool kitchen for a day and/or chill overnight.
To make the soup thicker, purée half the mixture. Reheat, ladling the soup over a slice of toasted dry bread to serve (optional). Add a swirl of olive oil to each serving.
A more traditional, but time-consuming version, involves layering the finished soup with the dried bread in a baking tray, baking the mixture, then reheating in a casserole dish, breaking up the bread if required.
Servings: Serves four
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