What’s For Dinner: Tuscan Ribolitta
If you spend time in Tuscany you will find ribollita, a bread and vegetable soup, on most every restaurant menu. Though it’s rather hearty fare, it’s served and eaten year round. It is a quintessential Tuscan comfort dish, always delicious and always in season. The secret to a great riboliita is to make it one day before, then reheating and serving over day-old country-style bread. There are as many versions of riboliita as there are Tuscan cooks. This recipe is one of our favorites.
Tuscan Ribolitta
Serves 8
¼ cup olive oil
2 stalks celery, chopped
2 medium carrots, chopped
1 medium red onion, chopped
3 garlic cloves, minced
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage
2 cups canned Italian tomatoes, peeled and chopped (with juice)
2 tbsp. tomato paste
3 cups cooked cannellini beans, drained (canned or dried & pre-cooked)
4 cups chicken or vegetable broth
2 zucchini, chopped
2 boiling potatoes, peeled and diced
1 lb. chopped kale
Salt and pepper to taste
6-8 slices day- old Italian or French bread
Pour olive oil into a large pot (preferably enameled cast-iron), add celery, carrots, onions, garlic and herbs. Cook over low heat, stirring frequently, until vegetables are tender and golden (not browned), about 20 minutes. Add canned tomatoes with their juice and cook another 5 minutes or so.
Take 1 cup of the cannellini beans and puree in a food processor or food mill.
Add tomato paste, pureed cannellini beans and remaining 2 cups whole beans, vegetable or chicken broth, remaining chopped vegetables and salt and pepper.
Cover and cook all very slowly over low heat for approximately 2 hours. If the mixture becomes too thick, add more broth or water.
This soup is best made 12 hours to a full day ahead, allowing all flavors to mingle. The soup will be very thick.
To serve, place slices of day-old, Italian country bread at the bottom of a large soup tureen or other large pot. Reheat soup, then pour hot soup over all and let sit for a minimum of 15-20 minutes. Alternatively, place a slice of bread in individual soup bowls, then pour soup over each. Serve at room temperature or slightly warm.