Literally translated as reboiled, ribollita is a Tuscan soup that can be made with whatever vegetables you have on hand. To keep it tasting like a ribollita, it’s best if you start with a base of onions, carrots, and celery and include some form of tomatoes (sauce, pureé, crushed, etc.) and bread.
This recipe calls for frozen spinach, but kale and Swiss chard would work as well. Tomato sauce, tomatoe puree, crushed tomatoes, and pretty much any other form of tomato would do. If you don’t have stale bread, put a few slices of fresh bread in a warm oven and let them dry out without toasting. Add as much bread to create the thickness you like. Try making it with enough bread so you can taste it in every bite.
Serves: 4 to 6
2 tablespoons olive oil
4 large garlic cloves, chopped
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 large celery ribs, chopped
1 dried bay leaf
1 10-ounce bag frozen spinach
2 15.5-ounce cans cannellini beans, with their liquid
6 cups vegetable or chicken stock
1 15-ounce can (1 3/4 cups) tomato pureé
9 ounces day-old bread, torn in pieces (about 3 cups)
1/4 cup fresh basil, chopped
Parmesan, grated (optional)
1. Warm the oil in a heavy-bottomed pot over medium-high heat. When the oil is hot, add the garlic, onion, carrots, celery, and bay leaf and season with salt and pepper. Sauté until softened, 5 to 7 minutes. Add the frozen spinach and sauté for a moment to break up any large clumps.
2. Add beans, stock, and tomato pureé. Bring soup to a boil. Stir in bread and reduce heat to a simmer. Cook until soup thickens slightly. Remove from heat and stir in chopped basil. Remove bay leaf and serve topped with grated Parmesan.
recipe & photo from: thekitchen.com