Recipes

Ribollita

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Description

This cozy, savory Tuscan soup is simmered with a soffritto cooked in peppery olive oil; earthy, rustic bread; and small, thin-skinned white beans.

Ingredients

  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 large yellow onion, finely chopped (about 2 1/2 cups)
  • 1 large carrot, peeled and finely chopped (about 1 cup)
  • 1 celery stalk, finely chopped (about 1/2 cup)
  • 2 teaspoons kosher salt, divided, plus more to taste
  • 8 garlic cloves, finely chopped (about 1/4 cup)
  • 1/4 teaspoon crushed red pepper (optional)
  • 1 (15-ounce) can crushed tomatoes (preferably san marzano)
  • 1 cup unoaked dry white wine
  • 9 cups chicken stock or water, divided
  • 3 slices day-old rustic country bread (1/2-inch thick), crusts discarded, cut into 1/2-inch cubes
  • 1 large bunch lacinato kale, stemmed and cut into 1-inch pieces
  • 1 parmesan cheese rind (optional)
  • 2 (15-ounce) cans cannellini beans, drained and rinsed, divided
  • freshly ground black pepper, to taste
  • grated parmesan cheese, for garnish

Directions

  1. Heat oil in a large Dutch oven over medium. Stir in onion, carrot, celery, and 1 teaspoon salt. Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes. Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.
  2. Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute. Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jam-like consistency, about 10 minutes.
  3. Stir in 8 cups chicken stock, bread, kale, and Parmesan rind (if using) until well combined. Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes.
  4. Meanwhile, mash 1 cup beans with remaining 1 cup chicken stock in a medium bowl using a fork. Add bean puree, remaining whole beans, and remaining 1 teaspoon salt to Dutch oven; gently boil until beans are tender, about 10 minutes. Season to taste with black pepper and additional salt.
  5. Divide soup evenly among serving bowls; drizzle with olive oil and sprinkle with grated Parmesan.