Ribollita

Nutrition · per serving

Steps

1. 1

   Place the soaked cannellini beans in a saucepan, cover with fresh water, bring to a gentle boil, then simmer for 35 to 45 minutes until creamy inside but still holding their shape. Skim if needed and avoid a hard boil so the skins stay intact.

   180 g dried cannellini beans, soaked overnight and drained
2. 2

   While the beans cook, heat extra-virgin olive oil in a heavy soup pot over medium heat. Add the onion, carrot, and celery and cook for 8 to 10 minutes, stirring often, until very soft and sweet without browning. This slow soffritto gives the soup its depth.

   3 tbsp extra-virgin olive oil1 medium, about 150 g yellow onion, finely diced1 medium, about 90 g carrot, finely diced2 stalks, about 100 g celery stalks, finely diced
3. 3

   Stir in the sliced garlic, rosemary sprig, and tomato paste. Cook for 1 minute, then add the crushed plum tomatoes and let them reduce for 4 to 5 minutes until the mixture looks thick and glossy.

   3 garlic cloves, sliced1 large sprig rosemary1 tbsp tomato paste200 g plum tomatoes, crushed by hand
4. 4

   Drain the cooked beans, reserving about 500 ml of their cooking liquid. Add half the beans to the pot with the vegetable stock or water, 300 ml of the reserved bean liquid, fine sea salt, and black pepper. Simmer for 10 minutes.

   900 ml vegetable stock or water1 tsp, plus more to taste fine sea salt1/2 tsp freshly ground black pepper
5. 5

   Mash the remaining half of the beans from step 1 with a fork, or blend briefly with a splash of bean liquid, then stir them into the soup. Add the cavolo nero and simmer for another 12 to 15 minutes, until the greens are tender and the broth is slightly thickened. Remove the rosemary sprig before serving.

   180 g cavolo nero, stems removed, leaves sliced
6. 6

   Toast the rustic bread until golden at the edges, either in a dry pan or under the grill. Rub each slice with the cut side of the halved garlic clove while still warm for extra aroma.

   120 g rustic stale country bread, sliced1 garlic clove, halved
7. 7

   To serve, divide the toasted bread between warm bowls and ladle the soup over it. Finish each bowl with extra-virgin olive oil and chopped rosemary leaves. Let the soup sit for 2 to 3 minutes before eating so the bread can soften slightly while the top stays textured.

   2 tbsp extra-virgin olive oil1 tsp fresh rosemary leaves, finely chopped

Origin & History

Ribollita is a classic Tuscan soup built from beans, bread, and winter vegetables, especially dark leafy greens. Its name means "reboiled," reflecting the old practice of reheating the soup the next day, when it becomes even richer and more cohesive.