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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ribollita is a classic Tuscan soup that's made up of vegetable soup mixed with pieces of rustic bread. This version is packed with veggieswhite beans, kale, chard, potatoes, tomatoesand served with a drizzle of extra-virgin olive oil. Ingredients:
13 cups (or more) water, divided |
1 1/4 cups dried cannellini (white kidney beans; about 8 ounces) |
12 large fresh sage leaves |
8 garlic cloves; 5 sliced, 3 chopped |
2 teaspoons (or more) fine sea salt, divided |
6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling |
1 large onion, chopped |
2 large celery stalks, diced |
1 medium carrot, chopped |
1 large unpeeled yukon gold potato, scrubbed, cut into 1/2-inch cubes |
1 small fennel bulb, trimmed, quartered through core, sliced crosswise |
1 large pinch of dried thyme |
1 small bunch black kale,* cut crosswise into 1-inch ribbons (about 6 cups) |
1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide ribbons (about 6 cups) |
4 cups thinly sliced savoy cabbage |
5 large plum tomatoes, chopped |
1 2-inch square parmesan cheese rind |
pinch of dried crushed red pepper |
6 1/2-inch-thick slices country white bread, coarsely torn with crusts |
Directions:
1. Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.
2. Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
3. Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.
4. Divide ribollita among bowls, drizzle with oil, and serve.
5. * Also called Tuscan kale, dinosaur kale, lacinato kale, or cavolo nero, black kale has long, narrow dark green leaves; available at some supermarkets and farmers' markets.
6. Per serving: 343.7 kcal calories, 32.6 % calories from fat, 12.4 g fat, 2.0 g saturated fat, 2.5 mg cholesterol, 45.8 g carbohydrates, 9.5 g dietary fiber, 6.2 g total sugars, 36.3 g net carbohydrates, 13.3 g protein Nutritional analysis provided by Bon Appétit
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