Tuscany
Ribollita
Reboiled bread and bean soup, so thick a spoon stands up. Tuscany's best argument for leftovers.
90 minTime
17 gProtein each
mildSpice
8hPlan ahead. Soak for 8 hours first; the 90 minutes come after.
Make it your way
Grandma's wayBeans, cavolo nero, bread, reboiled.
The original406kcalsame
17 gproteinsame
12 gfibresame
90minutessame
Ribollita.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Cook soaked beans in fresh water until tender, about 1 hour (or 4 whistles in a pressure cooker). Blend half with some cooking liquid.
- 2Soften onion, carrot, celery and garlic in oil for 10 minutes.
- 3Add potato, kale, cabbage, passata, rosemary, the bean purée and water. Simmer 40 minutes.
- 4Add whole beans and torn bread; simmer 10 minutes until thick. Rest, ideally overnight, and reheat.
- 5Serve with a generous drizzle of raw olive oil and pepper.
Serve it like this
Ladle into deep bowls, so thick it almost holds its shape, and finish with a swirl of olive oil and black pepper.