Ribollita
- 10 Servings
- 30mPrep Time
- 90mCook Time
- 120mReady In
Ribollita is a hearty, Italian, winter vegetable soup, thickened with bread.
Ingredients
1/4 cup olive oil 1 carrot, diced 1 red onion, diced 2 ribs celery, diced 4 ounces cauliflower florets, diced 4 ounces savoy cabbage, diced 1 leek (white part only), washed and diced 1 bunch cavalo nero (black cabbage), cleaned and chopped 1 potato, peeled and diced Sea salt and black pepper to taste 1/4 cup cooked white beans 1 14-ounce can San Marzano tomatoes, crushed 1 quart chicken broth 1 large sprig rosemary 1 to 2 large sprigs thyme Peel of 1 orange 1 teaspoon black peppercorns 1 pound Italian peasant bread-diced and oven-dried Extra-virgin olive oil, preferably Tuscan 1/4 cup olive oil 1 carrot, diced 1 red onion, diced 2 ribs celery, diced 4 ounces cauliflower florets, diced 4 ounces savoy cabbage, diced 1 leek (white part only), washed and diced 1 bunch cavalo nero (black cabbage), cleaned and chopped 1 potato, peeled and diced Sea salt and black pepper to taste 1/4 cup cooked white beans 1 14-ounce can San Marzano tomatoes, crushed 1 quart chicken broth 1 large sprig rosemary 1 to 2 large sprigs thyme Peel of 1 orange 1 teaspoon black peppercorns 1 pound Italian peasant bread-diced and oven-dried Extra-virgin olive oil, preferably TuscanDirections
- In a soup pot over high heat, heat half the olive oil, and add all the vegetables. Season with salt and pepper. Stirring occasionally, cook until the vegetables are semi soft.
- Add the cooked white beans and the crushed tomatoes with the juice. Cook 3 minutes and then add the chicken broth. Taste and adjust the seasoning. Tie in a piece of cheese cloth the rosemary, thyme, orange peel and peppercorns to make a bouquet garni and add to the pot. Bring to a boil and then turn down a simmer for 1 hour.
- Refrigerate overnight. The next day, bring the soup to a boil, and stirring constantly, add all the bread until the soup becomes very thick, like a stuffing. Set aside.
- Heat a little olive oil in a large nonstick saute pan, and add the bread soup. Brown on both sides and serve immediately, garnished with a drizzle of extra-virgin olive oil.
