Ribollita

🧂 Ingredients

• 400 g Cannellini beans(cooked)
• 300 g Cavolo nero (Tuscan kale)
• 300 g Stale Tuscan bread
• 1 Onion
• 2 Carrots
• 2 stalks Celery
• 400 g Tomatoes
• 1.5 L Vegetable broth
• generous Extra virgin olive oil
• 1 Parmigiano rind(optional)

👨‍🍳 Instructions

1. 1

   Sauté onion, carrots, celery in olive oil. Add tomatoes.

   ⏱️ 15 minutes
2. 2

   Add broth, half the beans (mashed), kale, and cheese rind. Simmer.

   ⏱️ 45 minutes
3. 3

   Add torn bread and remaining beans. Cook until thick.

   ⏱️ 30 minutes
4. 4

   Rest overnight. Reheat (ribollita means 'reboiled'). Drizzle with olive oil.

💡 Pro Tips

• ✓Better the second day - hence the name
• ✓Bread should dissolve into soup
• ✓Good olive oil for finishing is essential

🔄 Variations

• Add zucchini and potatoes
• Top with a poached egg

🥗 Nutrition

Per serving