Ribollita
180 min414 kcal each
Tuscan bread soup of beans, cavolo nero and vegetables, made one day and "reboiled" the next — which is what the name means.
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Plan this recipeIngredients
for 6 servings- White beans, dry250 g
- Cavolo nero or kale, stems removed300 g
- White cabbage300 g
- Potatoes300 g
- Carrots2 piece
- Celery2 stalk
- Onion1 piece
- Canned chopped tomatoes400 g
- Garlic3 clove
- Olive oil4 tbsp
- Stale crusty bread200 g
- Fresh rosemary1 sprig
- Salt1½ tsp
- Black pepper½ tsp
- Water2½ l
Method
Prep 30 min · cook 150 min- Soak the beans overnight. Drain, cover with 1.5 l of fresh water, add the rosemary and simmer for 1–1½ hours until tender. Keep the liquid.
- Blend half the beans with a little of their liquid to a purée.
- Soften the chopped onion, carrot, celery and garlic in the oil for 10 minutes.
- Add the tomatoes, the shredded cabbage and cavolo nero and the diced potatoes, and cook for 10 minutes.
- Add the purée, the whole beans and their liquid, topped up with water to cover. Season and simmer for 1 hour.
- Layer the soup with slices of stale bread in a pot and leave overnight.
- The next day, bring it back to the boil, stirring, and serve with a thread of raw olive oil. It keeps for 4 days.
Nutrition
per servingCal
414
Protein
17g
Carbs
64g
Fat
12g
Of 12g of fat per serving, 1.7g is saturated.
