Reboiled Soup a.k.a. Ribollita recipe

Recipe Type: Entree
Author: Tuscanycious
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 6
Tuscan Ribollita Recipe
400 g dried cannellini beans
400 g of dried unsalted bread
400 g of Tuscan kale
700 g white cabbage
300 g swiss chard
2 medium sized potatoes
1 spoon of tomato paste
1 onion
2 garlic cloves
2 celery stalks
2 carrots
extra virgin olive oil
salt and pepper
Soak the beans overnight then discard the water and boil them in abundant water until soft adding salt towards the end. Drain them (keeping the water), blend half of them in a food mixer and keep 1/3 of the beans whole.
Chop the carrot, celery, onion, garlic and sauté with oil in a large saucepan with some thyme. After a few minutes add the cut up potatoes and the other vegetables together with the spoonful of tomato paste that you need to melt in a little warm water.
Next pour in the liquid that you kept aside when boiling the beans and the purèed beans and let the soup cook at a low temperature for an hour, just before you finish cooking the vegetables add the beans.
Slice the bread into thin slices and place them into the pot with the soup and stir for a few minutes. Take the pot away from the stove and add salt, pepper and some olive oil.
Now, at this point you should leave your soup to rest…..if you can’t wait go ahead and taste it knowing that in this phase it is not a ribollita soup, since it hasn’t reboiled! The next day use some olive oil to reboil it for a few minutes and pour a little extra virgin olive oil.

Top Tuscan soups to beat the chill

C I T I N E R A R I E S | FlorenceRibollita


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