I was so inspired to make this soup after a visit to Florence, Italy. Ribollita is a local dish with a rich historical significance. This soup is simple to make and perfect for hosting as it is meant to sit overnight then be reheated the next day before serving.
A Little About The Recipe
Cabbage and Kale - The original Tuscan recipe calls for savoy cabbage and black kale (also called dino kale, Tuscan kale, or lacinato kale) . For my soup, I was able to find the kale, but used Belgian endive in place of the cabbage which worked perfectly.
Overnight Soup - Ribollita literally translates to "re-boiled" and is meant to be prepared and refrigerated overnight before serving.
Use a crockpot to reheat and serve - If you have one, use a large crockpot to store the soup overnight, then set the crockpot on low for several hours before serving.
Ribollita Soup
Prep time: 15 minutes Cook time: 75 minutes (plus overnight refrigeration) Serves: 12
Ingredients:
¼ c. olive oil, plus more for drizzling
2 c. yellow onions, chopped
1c. carrots, chopped
1 c. celery, chopped
4 cloves garlic, minced
1-2 sprigs fresh thyme
1 sprig fresh rosemary
½ tsp. red pepper flakes
Salt and pepper to taste
28-oz. can plum tomatoes, crushed and separated from their liquid
4 c. endive, chopped
6 c. kale, chopped
8 c. vegetable broth
3 15-oz. cans cannellini beans, drained, half smashed into a paste
1 loaf Italian bread, sliced
Main Equipment Needed:
One large stock pot with lid
Large container to store soup (optional: crockpot with lid)
Instructions:
1. Sweat vegetables
Heat olive oil in a large stock pot over low/medium heat.
Add the onions, carrots, and celery; allowing to cook for several minutes until soft and translucent.
Add the minced garlic, thyme, rosemary, red pepper flakes, salt, and pepper; cook for a few more minutes until fragrant.
2. Add the endives, kale, and vegetable broth; bringing the soup to a boil, then allowing to simmer for one hour.
3. Prepare and add the cannellini beans
Separate half of the cannellini beans and smash with a fork or potato masher until a thick paste is formed.
After simmering, add the whole cannellini beans and stir in the bean paste until well incorporated.
4. Assemble soup and bread layers
Begin by scooping a little soup into the bottom of a large container, pot, or crockpot.
Layer bread slices on top of the soup and drizzle the bread slices with olive oil.
Add another layer of soup on top of the bread slices and continue to alternate soup and bread until the final layer of soup is on top.
5. Cover and refrigerate soup overnight.
6. Reheat and serve
Reheat soup by bringing back to a low simmer on the stovetop or set the crockpot on low until heated throughout.
While the soup reheats, stir occasionally to break up large bread pieces.
Serve in large soup bowls with fresh black pepper on top.
Enjoy! xoxo