This Ribollita Recipe Will Make Your Kitchen Feel Like a Tuscan Trattoria

Name: This Ribollita Recipe Will Make Your Kitchen Feel Like a Tuscan Trattoria
Cook time: 40 minutes, plus 12 hours to soak the beans and 2 hours to let the soup rest
Cuisine: Italian
Ingredients: 1 ½ cups dried cannellini beans 1 clove garlic 1 stalk fresh rosemary Salt; to taste Pepper; to taste 3 tablespoons olive oil; plus more as needed 1 large onion; finely minced 1 large celery stalk; finely minced 1 large carrot; finely minced 1 large potato; peeled and diced 1/2 cup tomato puree 4 or 5 stalks fresh thyme; plus more for serving 1 bunch Swiss chard; cut into small; bite-sized pieces 3 cups Savoy cabbage; thinly sliced 2 bunches Tuscan kale (AKA Lacinato kale); leaves only; thinly sliced 3 cups crusty stale bread; cut into large chunks Red pepper flakes; to taste (optional)

Primo

Francine Segan | Sat, 11/02/2024 - 09:50

Ribollita is a hearty vegetable soup from Tuscany / Photo: Leonori via Shutterstock

Difficulty Level

Low

Cooking Time

40 minutes, plus 12 hours to soak the beans and 2 hours to let the soup rest

Cost

Low

Ribollita, literally translated as “reboiled,” is a traditional stew from the peasant cooking tradition of Tuscany, made with white beans, bread and seasonal vegetables. “Ribollita” originated, as so many cucina povera dishes did, as a way for the poor to make do with what they had on hand — stale bread, for example, was originally included to keep the staple from going to waste. The recipe typically includes hearty garden vegetables like cavolo nero — “black cabbage,” known in t