📝 About This Recipe
Originating from the sun-drenched hills of Tuscany, Ribollita is the quintessential 'cucina povera' masterpiece that transforms humble bread and vegetables into a rich, velvety stew. This 'twice-cooked' classic relies on the marriage of creamy Cannellini beans, mineral-rich Lacinato kale, and high-quality extra virgin olive oil for its soul-warming depth. It is a thick, hearty dish that blurs the line between soup and porridge, offering a complex symphony of earthy flavors that taste even better the next day.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 1/4 cup Extra Virgin Olive Oil (plus more for drizzling)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 2 pieces Celery Stalks (diced)
- 4 pieces Garlic Cloves (minced)
- 1/2 teaspoon Red Pepper Flakes (optional for subtle heat)
Vegetables and Broth
- 2 tablespoons Tomato Paste (double concentrated)
- 1 large bunch Lacinato Kale (Cavolo Nero) (stems removed, leaves roughly chopped)
- 1/2 bunch Swiss Chard (chopped)
- 14 ounces Canned Whole Peeled Tomatoes (crushed by hand)
- 6 cups Vegetable or Chicken Stock (low sodium)
- 1 piece Parmesan Rind (about 2-3 inches for umami depth)
Beans and Bread
- 2 cans (15oz) Cannellini Beans (rinsed and drained; divide in half)
- 1/2 loaf Stale Tuscan-style Bread (crusty sourdough or ciabatta, torn into bite-sized chunks)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a large heavy-bottomed Dutch oven, heat the 1/4 cup of olive oil over medium heat. Add the onion, carrots, and celery.
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2
Sauté the vegetables for 10-12 minutes until softened and the onions are translucent, stirring occasionally to prevent browning.
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3
Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
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4
Add the tomato paste and cook for 2 minutes, stirring constantly, until it turns a deep rust color and smells slightly caramelized.
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5
Pour in the hand-crushed tomatoes and their juices. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.
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6
Take half of the Cannellini beans and mash them into a paste using a fork or food processor. This is the secret to a creamy, thick Ribollita.
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7
Add the whole beans, the mashed bean paste, the stock, the Parmesan rind, and the fresh thyme to the pot. Bring to a gentle boil.
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8
Stir in the chopped kale and Swiss chard. Reduce heat to low, cover partially, and simmer for 30-40 minutes until the greens are very tender.
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9
Taste the soup and season generously with salt and black pepper. Remove and discard the Parmesan rind.
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10
Stir in the torn stale bread pieces. Let the soup sit for 10 minutes off the heat so the bread can absorb the liquid and thicken the stew.
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11
For the traditional 'ribollita' (re-boiled) finish, you can gently reheat the stew, stirring until the bread breaks down further into a thick, porridge-like consistency.
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12
Ladle into wide bowls. Finish each serving with a very generous drizzle of high-quality extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese.
💡 Chef's Tips
Use Lacinato kale (also called Cavolo Nero or Dinosaur Kale) for the most authentic flavor and texture. Don't skip the Parmesan rind; it adds a savory 'umami' depth that salt alone cannot provide. The bread must be stale and crusty; fresh bread will turn into a gummy paste rather than a structured thickener. If the stew becomes too thick while sitting, thin it out with a small splash of hot water or broth before serving. Always use your best 'finishing' olive oil for the final drizzle—it defines the flavor profile of the dish.
🍽️ Serving Suggestions
Pair with a robust Tuscan red wine like a Chianti Classico or Sangiovese. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness. Top with thinly sliced raw red onions that have been soaked in cold water for a traditional crunch. A side of roasted garlic cloves smeared on extra crostini adds a luxurious touch. Finish the meal with a simple plate of almond biscotti and Vin Santo.