Ribollita
Ribollita means twice boiled. This is the way leftovers could be used. A delicious, thick vegetable soup, with the added texture of chewy Tuscan bread.
Submitted by: Joe Gurto Jr
Favourite of: Pat Gurto
Serving Size: 12 oz (375 ml)
Number of servings :6
Prep time 15 minutes
Total time: 1 hour 30 minutes.
Ingredients
- 400 gm (3 cups) dried cannellini bean
- 350 gm stale Tuscan bread
- 1 bunch kale, chopped
- 1/2 small cabbage, roughly chopped
- 140 gm (6 oz) tomato paste
- 1 onion, diced
- 2 carrots, diced
- 1 celery stick, diced
- 1 tsp crushed garlic
- a sprig of fresh rosemary
- a sprig of. fresh thyme or 1/2 tsp dried thyme leaves
- extra virgin olive oil
- salt (optional, according to taste)
- pepper (optional, according to taste)
Method
- Soak the beans overnight. Drain the beans, put them in a pot and cover them with clean water.
- Add salt and rosemary to the water and bring the beans to a boil. Cook the beans until they are almost tender.
- Drain the beans but save the water. Take half of the beans and blend them to a paste.
- Dice the onion, carrots and celery. Gently cook them in a bit of oil for about 5 minutes. Add garlic. Cook for 1 minute.
- Add the tomato paste, the rosemary and thyme to the vegetables.
- Wash and chop the kale and cabbage. Add to the vegetables. Pour the bean water over the vegetables. (Add more water if needed. Bring to a boil, then reduce the heat and cook for about 30 minutes.
- Add the blended beans and the cooked beans and cook for a further 20 minutes.
- Add the cooked beans and cook for a further 15 minutes.
- Remove half of the soup to another dish. Slice the bread and place a layer of bread over the soup in the pot.
- Return the soup that you removed back to the pot over the bread.
- Serve drizzled with some olive oil. Add parmesan if desired.
Special Instructions
Uncle Pat asked me to make this for him. He called it Panne Cotte.
Video recipe here https://youtu.be/Rs0NGSw0H9E?si=VwgLE5hMv7wLq2ue