Winter's here, and I've got just the thing to warm us up: my take on Ribollita. This Tuscan staple isn't just any soup; it's a hearty, comforting embrace in a bowl. I've used dried cannellini beans for their creamy texture, but for those in a rush, canned beans are a great shortcut. And the best part? It's a fantastic way to use up that stale bread.
Now, here's a little secret I discovered: chilling the soup overnight and reheating it the next day does wonders. It's like the flavors have a party and the next day, they're all best friends, making the soup even more delicious. Ribollita's humble origins in Tuscany, where cooks made the most of leftover bread and veggies, really shine through in this rich, thick stew. Every spoonful takes you back to those simple, ingenious kitchens.
When it's time to serve, I love to add a sprinkle of black pepper and a generous drizzle of extra virgin olive oil. It just elevates the whole dish. So next time you're looking for a bit of warmth on a cold day, give this Ribollita a try. It's not just a meal; it's a cozy, flavor-packed experience that gets better with time!
Ingredients:
(Serve 8)
Beans:
Dried Cannellini Beans, 150g Or Canned Cannellini Beans, 400g
Yellow Onion Wedged, 1
Garlic Crushed, 5 Cloves
Bay Leaves, 2
Italian Seasonings, 1 TSP
Sea Salt, Pinch
Black Pepper, Pinch
Soup:
High Quality Olive Oil, 2 TBSP + 2 TBSP
Yellow Onion Finely Minced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Carrot Obliqued, 1
Leeks Coarsely Sliced, 1
Garlic Finely Minced, 3 Cloves
Bay Leaf, 1
Fennel Seeds, 1 TSP
Dried Thyme, 1 TSP
Chili Flakes, 1 TSP
Canned Tomatoes Hand Crushed, 400g
Yukon Gold Potatoes Wedged, 2
Stale Bread, 100g
Kale, 100g
Fresh Parsley Coarsely Chopped, A Handful
High Quality Extra Virgin Olive Oil, For Drizzling
Equipment:
Cast Iron Pot / Heavy Pot
Directions:
Prepare the beans.
*If you are using canned beans, you can skip this entire process.*
Soak the beans with some water overnight, making sure the beans are fully submerged.
The next day, transfer the beans and the soaking liquid to a pot.
Add some water to about 2" above the beans.
Followed by the rest of the ingredients.
Give it a stir and simmer over medium heat.
Cook for about 45 mins to 1 hr or until the beans are soft.
Drain and reserve the liquid. The liquid will be your simple stock.
Discard the onion, garlic and bay leaves.
Set the beans aside until ready to use.
Prepare the soup.
If you are using canned beans, you can make a simple stock by adding vegetable scraps to 1 L of water. Simmer for 5 to 8 mins. Cover and steep for 5 mins. Drain and discard the residue.
In a pot over medium heat, add 2 TBSP of olive oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until translucent.
Add in carrot and olive oil.
Saute until well combined.
Cover and cook for 2 to 3 mins or until the carrots are fork tender.
Add in leeks, garlic, bay leaf, fennel, thyme and chili flakes.
Saute until aromatic.
Add in the canned tomatoes and stir to combine well.
Rinse the can with a ladle of that simple stock and deglaze.
Add in the cooked beans. If canned, drain and discard the liquid.
Stir to combine well.
Add in the potatoes and the rest of the stock.
Stir until well combined.
Bring it up to a simmer.
Cook for about 30 mins or until the potatoes are fork tender and the soup is slightly reduced and thickened.
Add in the stale bread and kale.
Stir to combine well.
Taste and adjust for seasonings with salt and pepper.
Give it a final stir.
Garnish with some parsley.
You can serve the soup now, but it will taste better if the soup is chilled overnight and reheated the next day.
Serve with a healthy sprinkle of pepper (or some freshly grated parmigiano) and a drizzle of extra virgin olive oil.
Nourishing...
You have to give this a try...
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