Place 12 oz dried cannellini beans in a large bowl. Cover with water by 2 inches and soak for at least 8 hours or overnight. Drain and rinse before cooking.
Heat a few tablespoons of olive oil in a large pot with a clove of garlic and a sprig of rosemary.
Add the soaked beans and cover with fresh water, ensuring the beans are submerged by 2 inches.
Add a bay leaf and a pinch of salt. Bring to a boil, then reduce to a gentle simmer.
Skim any foam from the surface and cook for 1 hour, or until the beans are tender but not falling apart. Stir occasionally.
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and sauté until soft and fragrant, about 8–10 minutes.
Stir in the diced potatoes and cook for 2–3 minutes. Add the crushed tomatoes and cook for another 2 minutes.
Reserve half of the cooked cannellini beans.
Use an immersion blender to puree the remaining beans along with their cooking liquid. This will help thicken the soup.
Add the bean puree to the pot, stirring to combine. Bring to a gentle boil.
Add the chopped kale, cabbage, season with salt and pepper and bring to a boil.
Reduce the heat, cover, and simmer for about 45 minutes, stirring occasionally. Add water as needed if the soup becomes too thick.
In a large bowl layer slices of stale bread. Ladle a layer of soup over the bread, then repeat the process, alternating layers of bread and soup until all ingredients are used.
Cover the bowl with plastic wrap, let it cool to room temperature and then refrigerate for at least 2 hours, ideally overnight, to allow the flavors to meld.
Transfer the layered soup and bread mixture back to a large pot. Reheat over medium heat, stirring gently to break down the bread and thicken the soup further.
Ladle the ribollita into bowls and drizzle generously with extra virgin olive oil.
4 Comments
Instructions
Place 12 oz dried cannellini beans in a large bowl. Cover with water by 2 inches and soak for at least 8 hours or overnight. Drain and rinse before cooking.
Heat a few tablespoons of olive oil in a large pot with a clove of garlic and a sprig of rosemary.
Add the soaked beans and cover with fresh water, ensuring the beans are submerged by 2 inches.
Add a bay leaf and a pinch of salt. Bring to a boil, then reduce to a gentle simmer.
Skim any foam from the surface and cook for 1 hour, or until the beans are tender but not falling apart. Stir occasionally.
Heat olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery, and sauté until soft and fragrant, about 8–10 minutes.
Stir in the diced potatoes and cook for 2–3 minutes. Add the crushed tomatoes and cook for another 2 minutes.
Reserve half of the cooked cannellini beans.
Use an immersion blender to puree the remaining beans along with their cooking liquid. This will help thicken the soup.
Add the bean puree to the pot, stirring to combine. Bring to a gentle boil.
Add the chopped kale, cabbage, season with salt and pepper and bring to a boil.
Reduce the heat, cover, and simmer for about 45 minutes, stirring occasionally. Add water as needed if the soup becomes too thick.
In a large bowl layer slices of stale bread. Ladle a layer of soup over the bread, then repeat the process, alternating layers of bread and soup until all ingredients are used.
Cover the bowl with plastic wrap, let it cool to room temperature and then refrigerate for at least 2 hours, ideally overnight, to allow the flavors to meld.
Transfer the layered soup and bread mixture back to a large pot. Reheat over medium heat, stirring gently to break down the bread and thicken the soup further.
Ladle the ribollita into bowls and drizzle generously with extra virgin olive oil.
Ribollita Recipe
(Serves 4-6)
Ingredients
1 onion, diced
1 carrot, diced
2 stalks of celery, diced
2 potatoes, peeled and diced
8 oz crushed tomatoes
24 oz cooked cannellini beans (from 12 oz dried beans, cooked with olive oil, rosemary, bay leaf, and salt)
1 head of kale, stems removed, leaves chopped
1 head of cabbage, chopped
1/2 loaf stale Italian bread, sliced or torn into chunks
Salt and pepper q.b.
Extra virgin olive oil, for finishing
Nice video!
Soup without liquid is stew🤔