Ribollita
Ingredients
- 1 pcOnion (minced)
- 2 pcCarrot (diced)
- 1 pcApium graveolens (diced)
- 1 pcLeek (sliced)
- 2 pcGarlic (chopped)
- 2 pcRound tomato (diced)
- 400 gWhite bean (cooked)
- 300 gCurly kale (roughly chopped)
- 250 gCountry bread (stale, in chunks)
- 6 tbspExtra virgin olive oil
- 50 gParmesan cheese (grated)
- 1 LMineral water
- 2 pcThyme
- 1 pcBay leaf
- 2 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 LVegetable broth (ready to use)
- 300 gHabanero peppers (washed and roughly chopped without the central rib)
Method
A thick soup where bread soaks up the broth until tender. Vegetables are slow-cooked, thickened with bean purée, and finished with the bold aroma of raw olive oil.
- 1
Dice the onion, carrot, and celery into small, even pieces. Sauté these vegetables in a pot with 3 tablespoons of olive oil until tender and translucent.
- 2
Add the pressed garlic, sliced leek, and peeled tomatoes. Let them cook down for a few minutes. Pour in the white beans with some of their cooking water to add starch.
- 3
Add the mineral water and vegetable broth. Add the thyme and bay leaf. Bring to a boil, then lower the heat to maintain a gentle simmer. The vegetables should be very tender.
- 4
Add the chopped kale and cavolo nero. Once wilted, stir in the stale country bread cut into pieces. Mix so the bread soaks up the liquid and starts to break down, thickening the soup.
- 5
Ideally, let it rest for a few hours. Reheat gently with a drizzle of olive oil. The soup should be thick enough for a spoon to stand upright. Serve with grated parmesan.
Frequently asked questions
How do you get this dish right?
- Mash some of the beans with a fork before adding them to naturally thicken the sauce.
- Ribollita is always better the next day, once the bread has finished soaking up all the flavors.
How long does this dish keep?
Keeps for 3 days in the fridge. Add a little water or broth when reheating if it's too thick.
