Ribollita Toscana
Yesterday's soup, reboiled
Tuscan ribollita: cavolo nero, cannellini beans and stale bread simmered and then reboiled the next day into a dense, savory vegetable stew.
- Prep
- 20 min
- Cook
- 1 hr 30 min
- Total
- 1 hr 50 min
- Serves
- 6 servings
Ingredients
- 1 bunch cavolo nero, stems removed
- ½ head savoy cabbage, shredded
- 3 cups cooked cannellini beans
- 1 onion, 2 carrots, 2 celery ribs
- 1 cup crushed tomatoes
- 6 slices stale country bread
- Olive oil, salt, pepper
Instructions
- 01
Soffritto and greens. Soften the aromatics, then add the cabbage and cavolo nero and cook until collapsed.
- 02
Simmer long. Add tomatoes, beans and water to cover and simmer an hour on low.
- 03
Add the bread. Tear in the stale bread and stir until it dissolves into the soup.
- 04
Reboil tomorrow. Cool overnight, then reheat hard in a wide pan with olive oil until the bottom slightly crusts.
Larry’s rule: Fresh bread turns to paste. Only stale, dry country bread makes real ribollita.