Ribollita is by far my favorite soup. It’s nourishing, comforting and so so satisfying. This recipe, slightly adapted from Ina Garten’s is really the best one I have found. Make sure to make a double batch, it just gets better the next day.
Ribollita
Author: Adapted from Ina Garten's Ribollita Recipe
Serves: 6-8
Ingredients
- ½ pound dried white beans, such as Great Northern or cannellini
- ¼ cup good olive oil
- 1 large yellow onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 3 cloves garlic, minced
- 1 teaspoon freshly ground black pepper
- 2 tsp sea salt
- 1 (28-ounce) can Italian plum tomatoes in puree, chopped
- 4 cups coarsely chopped kale
- ¼ cup chopped fresh basil leaves
- 6 cups chicken stock, preferably homemade
- 4 cups sourdough bread cubes, crusts removed (I use gluten-free SRSLY)
- ½ cup freshly grated Parmesan, for serving
Instructions
- Place the beans in a large bowl, cover with cold water and let soak for 6-12 hours.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, salt, and the pepper. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. Puree half of the beans with a little of their liquid In a food processor or vitamix. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
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