About the Recipe
Ribollita originates from the rural kitchens of Tuscany, specifically as a way to repurpose the leftover minestra di pane (a vegetable and bean soup) from the previous day by reheating it with the addition of stale bread, which thickens it substantially. Its name literally means "reboiled." Traditionally, it was made on Friday to last through meatless Saturday, utilizing inexpensive, abundant ingredients like cannellini beans, black cabbage (cavolo nero), other seasonal vegetables, and olive oil. It is served as a thick, complete main course, always reheated and often better the next day.
Ingredients
3 tablespoons (45 ml) extra-virgin olive oil, plus more for drizzling
3 medium cloves garlic, thinly sliced
1 medium red onion, diced (200 g)
1 large leek, white and light green parts only, diced (370 g)
4 large carrots, peeled and diced (525 g)
2 1/2 cups peeled, seeded, and diced butternut squash (360 g)
1 turnip, peeled and diced (240 g)
3 large celery stalks, diced (240 g)
1 bunch lacinato kale, stemmed, leaves roughly chopped (170 g)
1 bouquet garni
2 cups cooked beans, such as cannellini, navy, or cranberry
1/4 pound (110 g) fresh or stale rustic crusty bread, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Grated Parmigiano Reggiano, for serving (optional)
Preparation
Step 1
In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
Step 2
Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
Step 3
Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.
Step 4
Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).