Ribollita is a very famous Tuscan soup made with leftover bread and mixed vegetables like cannellini beans, kale, carrots, tomatoes and onion to name some. Then name when translated it means “reboiled” and it was named like such because during the Middle Ages it was usually made with leftover minestrone or any vegetable soup. It was also said that the bread used was the ones gathered by the servants from leftovers of feudal lords. As its history suggests this dish is one of those dishes that has peasant origins like most of the Italian dishes that are popular.
Today we will be making this but not with leftovers as we barely have vegetable leftovers, they are the first one to disappear if compared to meat dishes we cook. Instead we will use fresh vegetables and fresh crust dense bread, I know it would not taste the same as the traditional ones as the leftovers have a well-developed flavour to the cooked one but I can assure you regardless of that fact it is still delicious.
- 500 g kale, trimmed and chopped
- 400 g can chopped tomatoes
- 400 g can cannellini beans, drained
- 1 litre vegetable stock
- 1 white onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 4 cloves garlic, minced
- 1 rosemary sprig
- 1 thyme sprig
- olive oil
- freshly ground black pepper
- 5 thick slices ciabatta
- 1 red onion, thinly sliced
- ¾ cup grated Parmesan
- In a wide oven proof pot add some olive oil, heat it up then sauté white onion, carrot, celery and garlic. Slowly cook in low heat for 15 minutes.
- Add the kale, chopped tomatoes, stock, rosemary and thyme. Bring it to a boil and simmer in low heat for 20 minutes.
- Remove the rosemary and thyme sprigs then add the cannellini beans, season with salt and freshly ground black pepper.
- Place bread on top of the soup totally covering the surface then scatter the red onions on top, drizzle some olive oil and sprinkle generous amounts of Parmesan.
- Place in a 230C preheated oven and bake for 12-15 minutes or until top is golden brown. Remove from oven then serve.