Tuscan Ribollita
A thick Tuscan lunch soup with white beans, kale, cabbage, tomatoes, and country bread.
About This Dish
Ribollita is deliberately substantial: bread melts into the vegetable and bean broth. This same-day version can be served after a short rest, but it improves after chilling and reheating the next day.
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Stages
- Vegetable Base25 min
- Simmering55 min
- Bread and Rest20 min
Step-by-Step Instructions
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1
Cook the chopped onion and carrots in half the olive oil over medium-low heat until sweet and soft.
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2
Add the tomatoes and simmer for 10 minutes, then add the cabbage, kale, beans, and stock.
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3
Simmer gently for 45 minutes until the vegetables are tender and the broth is cohesive.
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4
Tear in the bread, stir, and cook for another 10 minutes until thick.
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5
For same-day serving, rest for 15 minutes. For the traditional reboiled finish, cool and refrigerate the soup, then reheat it gently the next day. Serve with the remaining olive oil and black pepper.
