Ribollita
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Background
Ribollita is a Tuscan bread-and-vegetable soup whose name means “reboiled.” Traditionally, yesterday’s soup was reheated with stale bread, turning modest ingredients into a substantial meal.
Ingredients
- 3 tablespoons olive oil
- 1 onion, 1 carrot, and 1 celery stalk, diced
- 300 g kale or cavolo nero, chopped
- 1 can cannellini beans, with liquid
- 400 g canned tomatoes
- 750 ml vegetable stock
- 250 g stale country bread, torn
- Salt and pepper
How to cook
- Soften onion, carrot, and celery in oil. Add kale, beans, tomatoes, and stock.
- Simmer for 30 minutes and season. Stir in bread and rest for 10 minutes.
- Reheat gently until thick, then serve with abundant olive oil.