World Flavors Cookbook

Ribollita

Tuscany's beloved thick bread and vegetable soup — reheated and re-boiled until it becomes a dense, warming stew.

Cuisine: Italy

Ingredients

• 400g cavolo nero (Tuscan kale), sliced
• 400g canned cannellini beans
• 3 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced
• 2 ripe tomatoes, diced
• 4 slices stale Tuscan bread, torn
• 4 tbsp olive oil
• Salt, pepper, rosemary

Instructions

1. Saute onion, carrots, and celery in olive oil until soft.
2. Add tomatoes and cook 5 minutes.
3. Add cavolo nero and beans. Cover with water or broth.
4. Simmer 40 minutes until vegetables are very tender.
5. Stir in torn bread and cook until dissolved into the soup.
6. Let stand. Ribollita means "re-boiled" — it improves overnight.