Ribollita

Name: Ribollita
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Italy
Ingredients: 400g cannellini beans, cooked; 200g cavolo nero, shredded; 200g stale bread, torn; 3 carrots, diced; 2 stalks celery, diced; 1 onion, diced; 400g tinned tomatoes; 4 cloves garlic; generous olive oil to finish

Italy

The great peasant dish of Florence. The name refers to reboiling leftover minestrone with old bread.

Tuscan bread and bean soup — a thick, almost solid soup of cannellini beans, cavolo nero and stale bread, reboiled until it can be eaten with a fork.

Photo: Kent Wang

Prep

20 mins

Cook

60 mins

Difficulty

Easy

Calories

200 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

400gcannellini beans, cooked

200gcavolo nero, shredded

200gstale bread, torn

3carrots, diced

2 stalkscelery, diced

1onion, diced

400gtinned tomatoes

4 clovesgarlic

generous olive oilto finish

Method

Fry onion, carrot, celery and garlic. Add tomatoes and beans. Simmer 20 minutes.

Add cavolo nero. Cook 20 minutes. Add torn bread. Stir until dissolved.

Simmer until very thick. Rest overnight. Reboil to serve.

Pour olive oil over each bowl generously.

Chef's Tip

Ribollita means reboiled — it is always made the day before and eaten the next day.

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Ribollita

Ingredients

Method

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