Tuscan ribollita

Votes: 5

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

While most Tuscan dishes evoke summer with their flavor and aroma, ribollita soup is traditionally eaten in winter. Thick and rich, it's made with white beans, hearty kale, ham, and leftover bread. Before serving, drizzle the ribollita with olive oil and sprinkle generously with Parmesan cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 x 340g cans of cannellini beans
0.5 cup extra-virgin olive oil, divided
220 g smoked ham or prosciutto
3 cloves garlic, minced, + 1 whole clove
6 tbsp of water
1 sprig of fresh thyme
1 sprig of fresh rosemary
1 leek, white and light green parts only, washed and thinly sliced
1 onion, chopped
1 carrot, finely diced
1 stalk of celery, finely diced
2 bay leaves
450 g chopped Tuscan black kale
220 g finely chopped Chinese cabbage
3/4 cup tomato puree
6 slices Italian bread, 1 cm thick.
Freshly grated parmesan

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cannellini beans, kale, Chinese cabbage (Napa), ham, prosciutto, thyme, rosemary, bay leaf, leeks, celery, tomato sauce

Cooking the dish according to the recipe:

Preheat oven to 190°C.
Drain the beans in a colander and rinse gently under cold water. Brown the ham in 3 tablespoons of oil, then turn over and add 1 crushed garlic clove. Add 3 cups of cold water and the beans, bring to a boil, and simmer for 30 minutes. Add sprigs of thyme and rosemary.

Add 1/4 cup oil and the remaining minced garlic to the soup pot. Fry until lightly browned, then add the leek, carrot, celery, and bay leaf. Cook for 8 minutes over medium heat until softened. Add the cabbage and cook for 5 minutes. Add the remaining 3 cups water and the tomato puree. Cook for 20 minutes. Stir everything into the beans and continue cooking for another 20 minutes. Remove the ham. Once cool, shred it and return it to the soup.
Place the bread in the oven to lightly toast. Remove from the oven and rub with a clove of garlic. Drizzle with the remaining olive oil. When the soup is ready, bring it back to a simmer and add the bread. Stir. Serve drizzled with olive oil and sprinkled with Parmesan.

Categories:

recipe / Soups / Vegetable soups / Cabbage dishes / Soups with cabbage / Kale leaf cabbage / Italian cuisine / Michael Chiarello

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