Ribollita - The Quintessential Tuscan Soup - Friday, Week 27

Preparation Time: 20 minutes
Cooking Time: 2 hours
Serves: 6

Conclude this week's gastronomic journey in Tuscany with a warming Ribollita soup. This Tuscan classic, whose name translates to 'reboiled', is a hearty and nutritious vegetable and bread soup, perfect for those cooler evenings. Paired with a Chianti, this is comfort food at its best.

Ingredients

• 2 cups (480g) cannellini beans
• 4 cups (1 litre) water
• 1 bay leaf
• 4 tablespoons extra-virgin olive oil, plus extra for serving
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 can (14 oz/400g) diced tomatoes
• 1 bunch kale, stems removed and leaves chopped
• 4 cups (200g) day-old Italian bread, torn into pieces
• 1/2 cup (50g) grated Parmesan cheese, for serving

Preparation Steps

1. Soak the cannellini beans in a large bowl of water overnight. Drain the beans, place in a large pot with the water and bay leaf. Bring to a boil, reduce heat and simmer until tender, about 1 hour. Drain the beans, reserving the cooking liquid.
2. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper, cook until softened, about 10 minutes.
3. Add the diced tomatoes and their juice to the pot. Stir in the cooked beans and kale. Cook until the kale is wilted.
4. Tear the bread into rough pieces and add to the pot. Add enough of the bean cooking liquid to cover the ingredients.
5. Simmer the soup for about 1 hour, stirring occasionally, until it is thick and hearty. Taste and adjust the seasoning with additional salt and pepper if needed.
6. Serve the soup in bowls, drizzled with extra virgin olive oil and sprinkled with Parmesan cheese.

Ribollita is traditionally made one day and served the next, so don't be afraid to make it ahead of time. The flavors will meld together and be even more delicious the next day!