Ribollita is a Tuscan pottage made with bread and vegetables. The main ingredients always include leftover bread, cannellini beans, and inexpensive vegetables such as carrot, celery, Lacinato kale (aka Tuscan kale), and onion.
I made it for the sleep event at Mrs.G’s, because it includes sleep supporting ingredients. I held it for two hours at a simmer setting on the Jenn-Air induction cooktop. It didn’t scorch and didn’t dry out. Perfection
If possible, make the soup the day before. It will taste even better.
- 3 tablespoons olive oil
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- Salt and ground black pepper
- 1 15-ounce diced tomatoes, drained
- 1 fresh rosemary sprig
- 1 fresh oregano sprig
- 2 cups home-cooked or canned cannellini beans, drained and rinsed.
- 4 cups cooking liquid from the beans, vegetable stock, or water
- 1 pound chopped kale
- 4 large, thick slices stale rustic bread, torn into bite size pieces.
- ½ cup freshly grated Parmesan
- In a large pot over medium-low heat saute onion, carrot, celery and garlic in olive oil. Add some salt and pepper and cook very gently, occasionally stirring, until vegetables are soft but haven’t changed color.
- Add the tomatoes and herbs and cook for 5 minutes.
- Add beans, water or beans cooking liquid, rosemary, and oregano. Bring to a boil, then reduce heat to a gentle simmer; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, about 30 minutes.
- Fish out and discard the herb sprigs, and stir in kale. Taste and adjust seasoning. Cook until the kale is wilted.
- Let the soup sit overnight in the fridge (option).
- Place the bread in bowls, ladle the soup over, sprinkle some Parmesan and serve.