Ribollita
A thick Tuscan bean and bread soup of cavolo nero, cannellini, carrots and tomato, simmered slowly and thickened with stale crusty bread.
Method
- 1
Heat the oil in a large pot over medium-low heat and cook the onion, carrots and celery gently until soft and sweet but not coloured.
- 2
Add the garlic and thyme and cook until fragrant.
- 3
Add the tomatoes and cook until slightly thickened.
- 4
Add the potato, cavolo nero and cabbage and stir until the greens have wilted.
- 5
Mash about a third of the beans to a rough paste with a fork, then add the mashed and whole beans to the pot with the stock.
- 6
Bring to the boil, then partly cover and simmer gently until all the vegetables are very soft.
- 7
Stir in the bread and simmer, stirring often, until it breaks down and the soup is very thick.
- 8
Remove the thyme stalks and season well with salt and pepper.
- 9
Serve in warm bowls with a generous drizzle of olive oil and a grind of black pepper.
Notes
- Ribollita means reboiled. It is even better made a day ahead and reheated in a pan with a little extra oil until crusty at the edges.
- Curly kale or extra savoy cabbage can stand in for cavolo nero.
- Grated parmesan at the table is common, though it means the soup is no longer vegan.
Equipment
Large heavy pot, Fork, Wooden spoon