Perfect Ribollita

Ingredients

• 200 g dried cannellini beans or other beans (Alternatively, use 400 g cooked tinned beans, net weight.)
• 2 garlic cloves (Peeled and squashed when cooking dried beans; finely chopped if using tinned beans.)
• 2 bay leaves (Optional.)
• 1 strip kombu (Optional; alternatively soak the beans before cooking.)
• 2 tbsp olive oil (For sautéing.)
• 1 smallish onion (Peeled and finely chopped.)
• 1 smallish red onion (Peeled and finely chopped.)
• 2 carrots (Trimmed and finely chopped.)
• 2 celery sticks (Trimmed and finely chopped.)
• salt and black pepper (To taste; plus a pinch of salt for the vegetables.)
• 0.25 tsp fennel seeds (Optional.)
• 0.25 tsp chilli flakes (Optional.)
• 1 large leek (Washed and thickly sliced.)
• 200 g winter squash (Peeled, seeded, and cut into rough 1 cm chunks.)
• 250 g cavolo nero (Alternatively use the outer leaves of a savoy cabbage or other greens; shred.)
• 400 g chopped tomatoes (Use one 400 g tin.)
• 1 parmesan rind (Or a similar hard-cheese rind; optional.)
• 200 g stale bread (Torn into chunks.)
• extra-virgin olive oil (To serve.)
• grated cheese (To serve.)
• 2 spring onions (Optional; trimmed and sliced into long strips, for serving.)

Steps

1. 1

   If using dried beans, put them in a large pan, cover generously with cold water, and add the squashed garlic, bay leaves, and kombu.

2. 2

   Bring the beans to a boil, then simmer for 1 to 1½ hours, until soft. Scoop out half the beans and set them aside. Discard the bay leaves and kombu.

3. 3

   Puré e the remaining beans with enough of their cooking liquid to make a thin, loose purée, adding more liquid or fresh water if necessary. If using tinned beans, scoop out half and purée the remainder with the liquid from the can.

4. 4

   Put the olive oil in a large pan over medium heat.

5. 5

   Add the yellow and red onions and sauté, stirring, for 6 to 7 minutes, until softened.

6. 6

   Add the carrots, celery, and a pinch of salt. Cook for about 5 minutes more, until the vegetables are soft.

7. 7

   If using tinned beans, finely chop the garlic and stir it into the softened vegetables.

8. 8

   Stir in the fennel seeds and chilli flakes, if using, and cook for 1 minute.

9. 9

   Add the leek, squash, and cavolo nero. Stir well, then cover and cook, stirring occasionally, until the greens are limp.

10. 10

    Tip in the chopped tomatoes, puréed beans, and parmesan rind.

11. 11

    Add 150 to 250 ml water or stock if necessary, depending on the thickness of the purée and how soupy you want the ribollita to be.

12. 12

    Cover the pan again and leave the soup to bubble for about 40 minutes, or until the vegetables are cooked to your taste.

13. 13

    Stir in the reserved cooked beans and the torn bread.

14. 14

    Cook until the bread is soft, then season the soup to taste with salt and black pepper.

15. 15

    Drizzle with extra-virgin olive oil and place the soup under a hot grill until crisp on top, or serve it as it is.

16. 16

    Top with grated cheese and the sliced spring onion, if using.

Notes

The recipe gives an alternative method for cooked tinned beans and allows 150–250 ml water or stock according to the desired consistency. The source also notes that other cabbage, chard, or leafy greens may be substituted for cavolo nero, with cooking time adjusted accordingly.

Nutrition per serving

• soup
• main
• Italian
• Tuscan
• vegetarian
• one-pot
• beans
• comfort food