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Zuppa Ribollita (Ribollita soup)

Servings: 4
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Ingredients
  

  • 14 oz (400 g) cannellini beans, dried
  • 9 oz (250 g) stale Tuscan bread
  • 10.5 oz (300 g) Tuscan kale (cavolo nero)
  • 9 oz (250 g) savoy cabbage
  • 7 oz (200 g) Swiss chard
  • 2 medium potatoes
  • 5 oz (150 g) peeled tomatoes
  • 1 onion
  • 2 medium carrots
  • 1 stalk celery
  • 2 cloves garlic
  • 1 sprig rosemary
  • 2 leaves sage
  • 6 1/3 cups (1.5 L) vegetable stock
  • 4 tbsp extravirgin olive oil
  • Salt to taste

Instructions
 

  • Prepare the beans
    Soak 14 oz (400 g) cannellini beans for 12 to 24 hours in cold water. Drain,rinse, and cook them in fresh water with 1 sprig of rosemary and 2 garliccloves until tender. Drain and set aside, reserving the cooking broth.
  • Prep the vegetables
    Peel and dice 2 medium potatoes, 1 onion, 2 medium carrots, and 1 stalk of celery. Shred the 10.5 oz (300 g) Tuscan kale, 9 oz (250 g) savoy cabbage, and7 oz (200 g) Swiss chard.
  • Start the soup base
    Heat 4 tbsp extra virgin olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking until softened, about 5 minutes.
  • Build the flavours
    Add the diced potatoes and sauté briefly, then stir in 5 oz (150 g) peeled tomatoes, breaking them up with a spoon. Cook for another 5 minutes.
  • Add the greens
    Toss in the shredded kale, cabbage, and chard. Stir well, letting the greens soften slightly, then add 2 sage leaves.
  • Simmer the soup
    Pour in 6 1/3 cups (1.5 L) vegetable stock, the reserved bean cooking water, and half of the cooked beans. Season with salt to taste. Bring the mixture to a boil, then reduce to a gentle simmer for about 30 minutes.
  • Blend for creaminess
    Blend the remaining half of the cooked beans into a smooth paste, then stir it into the soup to thicken it further. Simmer for another 10 minutes.
  • Layer with bread
    Tear 9 oz (250 g) of stale Tuscan bread into chunks and fold them into the soup, stirring to combine.
  • Reheat and serve
    Let the soup rest for at least an hour, or better yet, overnight. Resting enhances the flavours, making each bite even more delicious. When ready to serve, reheat gently, drizzle with extra virgin olive oil, and enjoy!