Culinate editor’s note: Ribollita, which means “twice-boiled,” is a hearty Tuscan vegetable soup thickened with stale bread. Even when cut in half, this particular recipe yields a large pot of soup. Because of all the vegetable chopping, it takes a while to make; either recruit some family members or make it while listening to a favorite radio show. I like it garnished with extra-virgin olive oil and freshly grated Parmesan cheese.
Cavolo nero (see Note, below) is essential for an authentic ribollita. Robust greens such as Swiss chard, the dark green outer leaves of Savoy cabbage, kale, broccoli, or broccoli raab can be substituted.
|1||large bunch fresh flat-leaf parsley, chopped|
|4||garlic cloves, peeled and chopped|
|2||bunches of celery, chopped|
|1||lb. carrots, peeled and chopped|
|4||medium red onions, peeled and chopped|
|4||Tbsp. olive oil|
|1||can (28 ounces) peeled plum tomatoes, drained of their juices|
|4½||lb. cavolo nero or Swiss chard, stems removed, leaves coarsely chopped|
|1¼||cups dried cannellini or borlotti beans, cooked|
|2||loaves stale ciabatta bread, crusts removed and sliced or torn|
|~||Extra-virgin olive oil|
|~||Sea salt and freshly ground black pepper|
Cavolo nero, a Tuscan kale, is often sold Stateside as lacinato or dinosaur kale.
This content is from the book The River Cafe Cook Book by Rose Gray and Ruth Rogers.
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