Traditional Tuscan Ribollita
Instructions
- 1
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, carrots, and celery. Cook for 10-12 minutes until softened.
- 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in tomato paste and cook for 2 minutes, stirring constantly to develop the flavor.
- 4
Add crushed tomatoes, half of the cannellini beans, vegetable broth, thyme, rosemary, bay leaves, and parmesan rind if using. Bring to a boil.
- 5
Reduce heat and simmer for 30 minutes, stirring occasionally.
- 6
Mash the remaining beans with a fork and add them to the pot along with the kale and cabbage. Simmer for another 20 minutes.
- 7
Add the bread cubes and stir well. The soup should be thick. If needed, add more broth. Season with salt and pepper.
- 8
Remove from heat and let stand for at least 30 minutes. Remove bay leaves and parmesan rind.
- 9
For authentic ribollita, refrigerate overnight and reheat the next day - it's even better reheated, which is how it got its name meaning 're-boiled'.
- 10
Serve hot, drizzled with extra virgin olive oil.
Chef's Note
"This rustic Tuscan soup transforms humble ingredients and day-old bread into pure comfort—it's even better reheated the next day, which is how "ribollita" (meaning "reboiled") got its name. Don't skip the parmesan rind if you have one; it adds incredible depth!"
