Italian Ribollita

Ingredients

• 400g stale country bread, cubed
• 2 cans cannellini beans (or 250g dried, cooked)
• 1 bunch cavolo nero or kale, shredded
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 4 garlic cloves
• 1 can chopped tomatoes
• 1 tbsp tomato paste
• 1.5 litres stock
• 5 tbsp olive oil
• 1 sprig rosemary
• 1 sprig thyme
• Salt and pepper
• Parmesan rind (optional)

Instructions

1. Sweat onion, carrot, celery, garlic in olive oil 10 min.
2. Add tomato paste; cook 2 min.
3. Add chopped tomatoes, stock, herbs and parmesan rind.
4. Add 1 can of beans whole; blend the other; add both.
5. Simmer 30 min.
6. Add cavolo nero; cook 10 min.
7. Stir in stale bread; cook 10 more min — bread thickens the soup.
8. Adjust seasoning; drizzle with olive oil.

Serving suggestions

• Drizzle with the best olive oil.

Storage & reheating

Better next day; thickens further.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions