📝 About This Recipe
Born from the 'cucina povera' tradition of Tuscany, Ribollita is a soul-warming masterpiece that transforms humble leftovers into a rich, velvety stew. This authentic version features earthy lacinato kale, creamy cannellini beans, and layers of savory aromatics thickened with crusty sourdough bread. It is a dish that celebrates patience and simplicity, tasting even better the next day when the flavors have truly 're-boiled' and melded together.
🥗 Ingredients
The Soffritto Base
- 1/4 cup Extra-virgin olive oil (high quality, plus more for drizzling)
- 1 Yellow onion (large, finely diced)
- 2 Carrots (peeled and diced)
- 2 Celery stalks (diced)
- 4 Garlic cloves (minced)
- 1/2 teaspoon Red pepper flakes (optional, for a hint of warmth)
Vegetables and Broth
- 2 tablespoons Tomato paste (double concentrated if possible)
- 1 large bunch Lacinato kale (Dino kale) (stems removed, leaves roughly chopped)
- 1/2 head Savoy cabbage (shredded)
- 2 cans (15 oz each) Cannellini beans (rinsed and drained; or 3 cups cooked)
- 6 cups Vegetable or Chicken stock (low sodium)
- 1 piece Parmesan rind (about 2-3 inches, for deep umami flavor)
- 3 sprigs Fresh thyme (tied with kitchen twine)
The Finish
- 1/2 lb Stale crusty bread (Sourdough or Ciabatta, torn into 1-inch chunks)
- to taste Kosher salt
- to taste Black pepper (freshly cracked)
- 1/2 cup Parmigiano-Reggiano (freshly grated for serving)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery.
-
2
Sauté the vegetables for 10-12 minutes until softened and the onions are translucent. Do not brown them; you want a gentle sweat.
-
3
Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until fragrant.
-
4
Add the tomato paste and cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
-
5
Take half of the cannellini beans and mash them with a fork or pulse in a blender with a splash of water until creamy. This is the secret to a thick, silky broth.
-
6
Add the whole beans, the mashed bean paste, the chopped kale, and the shredded cabbage to the pot. Stir to coat the greens in the aromatics.
-
7
Pour in the stock and add the Parmesan rind and thyme sprigs. Bring the mixture to a boil, then immediately reduce to a low simmer.
-
8
Cover and simmer for 45 minutes. The vegetables should be very tender and the flavors well-integrated.
-
9
Remove the Parmesan rind and the thyme sprigs. Season generously with salt and pepper.
-
10
Stir in the torn bread chunks. Let the soup sit for 10 minutes off the heat so the bread can absorb the liquid and thicken the soup to a porridge-like consistency.
-
11
For the most authentic experience, let the soup cool and refrigerate overnight, then 're-boil' (ribollita) it the next day before serving.
💡 Chef's Tips
Always use a Parmesan rind; it adds a savory depth that salt alone cannot achieve. If the soup becomes too thick after adding the bread, thin it with a small amount of warm stock or water. Use true Lacinato (Dino) kale rather than curly kale for a more tender, authentic texture. Don't skimp on the olive oil; use your best quality finishing oil to drizzle over the bowl at the end. If you don't have stale bread, toast fresh bread cubes in a low oven until they are completely dried out.
🍽️ Serving Suggestions
A glass of bold Tuscan Chianti Classico perfectly cuts through the richness of the beans. Serve with a side of thinly sliced red onion soaked in red wine vinegar for a bright, acidic crunch. A generous dusting of freshly grated Parmigiano-Reggiano is essential. Pair with a simple arugula salad dressed with lemon and olive oil to balance the hearty soup. Add a final swirl of high-quality extra virgin olive oil and a crack of black pepper to each bowl.