Ribollita

Ingredients · 4 servings

• 300 gCavolo nero, stems removed and sliced
• 500 gCannellini bean, cooked and drained
• 250 gStale bread, torn
• 300 gTomato, diced
• 150 gCarrot, diced
• 120 gCelery, diced
• 3 cloveGarlic, minced
• 3 ½ tbspOlive oil, divided
• 1.3 tspSalt
• 1 tspBlack pepper, freshly ground
• 1 LWater

Equipment

stovetop, refrigerator, large pot, knife, cutting board, measuring spoon, wooden spoon, ladle, storage container, lid, serving bowl

Instructions

1. 1
   Prepare ingredients

   Gather and measure every ingredient, then set out a large pot, knife, board, spoon, ladle, bowls, and storage container. · 10 min

   What to look for: Ingredients are measured and vegetables are ready to cook.

2. 2
   Fry soup base

   Heat 30 g olive oil in the pot, then add carrot, celery, and garlic and cook gently until softened and fragrant. · 10 min

   What to look for: Vegetables look glossy and softened without browning.

3. 3
   Cook tomato

   Stir in the tomato and cook until it collapses into the oil and the juices reduce slightly. · 8 min

   What to look for: Tomato pieces are soft and saucy.

4. 4
   Simmer beans

   Add cannellini beans, water, salt, and half the black pepper, then simmer gently so the beans season the broth. · 25 min

   What to look for: Broth is lightly cloudy and beans are very tender.

5. 5
   Cook cavolo nero

   Add cavolo nero and simmer until the leaves turn dark green, tender, and fully folded into the bean broth. · 25 min

   What to look for: Greens are tender and the soup looks thick and rustic.

6. 6
   Fold bread

   Stir in the stale bread and cook until it absorbs the broth and turns the soup dense but still spoonable. · 7 min

   What to look for: Bread has softened and thickened the soup.

7. 7
   Rest overnight

   Cool the soup, cover it, and refrigerate overnight so the bread swells and the Tuscan reboiled character develops. · 12 h

   What to look for: Soup is chilled and thick enough to mound on a spoon.

8. 8
   Reboil soup

   Warm the soup on the stovetop, stirring often and adding a splash of water only if it is too thick, until bubbling throughout. · 10 min

   What to look for: Soup bubbles slowly and releases steam.

9. 9
   Serve hot

   Ladle the ribollita into warm bowls, finish with the remaining olive oil and black pepper, and serve while thick and hot. · 3 min

   What to look for: Each bowl looks glossy, hearty, and spoonable.