Ribollita
by Tavolino
A rustic traditional Tuscan soup made with stale bread, Tuscan kale, Swiss chard, and cannellini beans, perfect for a nutritious, zero-waste meal.
Ingredients
- Dried cannellini beans 400 g
- Stale Tuscan bread 300 g
- Savoy cabbage 300 g
- Tuscan kale 400 g
- Swiss chard 300 g
- Potatoes 300 g
- Canned peeled tomatoes 300 g
- Carrots 100 g
- Celery 100 g
- Onions 100 g
- Garlic 1 clove
- Fresh thyme 10 g
- Extra virgin olive oil 50 ml
- Fine salt 10 g
- Black pepper 5 g
Preparation
- 1
Soak 400 g of cannellini beans overnight. Drain and cook them in water for one hour.
- 2
Finely chop 100 g of carrots, 100 g of celery, 100 g of onions, and 1 clove of garlic. Dice 300 g of potatoes.
- 3
Slice 300 g of Savoy cabbage, 400 g of Tuscan kale, and 300 g of Swiss chard into thin strips. Crush 300 g of peeled tomatoes.
- 4
Blend half of the cooked beans with their cooking liquid. Keep the other half whole.
- 5
In a large pot, sauté the onion, celery, carrot, garlic, and 10 g of fresh thyme in 50 ml of extra virgin olive oil.
- 6
Add the potatoes and the leafy greens (Savoy cabbage, Tuscan kale, Swiss chard). Season with salt and pepper, and let it stew briefly.
- 7
Stir in the peeled tomatoes and the bean purée. Add enough water to cover the vegetables.
- 8
Bring to a boil and cook over medium-low heat for 45 minutes.
- 9
Stir in the whole beans set aside earlier.
- 10
Add 300 g of sliced stale bread, pushing it well down into the broth.
- 11
Cover and let rest in the refrigerator for at least 2 hours or overnight.
- 12
Before serving, reheat the soup, adjust the consistency with water if necessary, and finish with a drizzle of oil, pepper, and thyme.