Ribollita literally means "reboiled". Tuscan cuisine is influenced by its peasant roots and its rural and agricultural background. Ribollita was originally made by the peasants who would reboil leftover soup (like Minestrone or vegetable soup) and throw left over ingredients from the past week into a pot to concoct a soup. There are several different recipes that exist for ribollita soup, but there are a few staples that set the groundwork for the soup: cannelini beans, bread, and lots of vegetables (esp. root veggies and leafy greens). It is true comfort food, and I love the fact that it's packed with nutrients. It's hard to believe that this soup is practically vegetarian considering how hearty is is.
I ordered ribollita soup every day for the rest of my trip in Florence. I wondered how I would find soup this good back at home in the states, but I am thrilled to inform you that I have found a recipe that truly rivals the soup that I fell madly in love with back in beloved Italia. Leave it to the Barefoot Contessa, herself, to take me back to Italy via her ribollita recipe. My husband LOVED this soup, and said it was comparable to the authentic ribollita we tried in Italy. He has deemed this his favorite soup that I've made so far. Thank you, Ina Garten!!!
Here's the soup that I made, and before we head into warmer weather, I encourage you to try this recipe. You'll want to make it over and over again.
INGREDIENTS (recipe adapted from Ina Garten)
-14 oz can cannellini beans
-3 Tbls EVOO
-1/8 lb pancetta (or bacon), diced
-one large yellow onion, chopped
-2 carrots, chopped
-2 stalks celery, chopped
-4 cloves garlic, minced
-1/2 teaspoon black pepper
-1/8 to 1/4 teaspoon crushed red pepper flakes
-14 oz can chopped tomatoes (in puree)
-2 c savoy cabbage, chopped (optional, but i LOVE this)
-2 c coarsely chopped kale
-1/4 c basil leaves, chopped
-4 cups chicken stock
-2 cups rustic bread cubes, crusts removed (i used ciabbata)
-grated parm cheese (for garnish)
DIRECTIONS:
-heat oil in large stockpot/dutch oven, add pancetta and onions, and cook over med head for 7-10 minutes. Add carrots, celery, garlic, 1/2 Tbls kosher salt, black pepper and red pepper flakes. cook for 10 minutes until veggies tender
-add tomatoes with their puree, cabbage, kale and basil. cook for approx 10 min until the leafy vegies are cooked down/wilted.
-while veggies cooking, puree half the can of beans in processor with a few spoonfuls of its liquid until beans smooth.
-add pureed beans and the half can of whole beans (with their remaining puree in the can) to the pot.
-add chicken stock. bring to boil and reduce heat and simmer 20 minutes.
-add bread cubes to soup and simmer 10 minutes.
-check consistency, if you want it thicker, then add more bread after 10 minutes. if the bread expands too much and soup gets excessively thickened, then add a little more chicken stock. the consistency should be hearty and moderately thick, however. season with extra salt/pepper to taste.
-serve in large bowls, drizzle with a little extra virgin olive oil and sprinkle with parmesan cheese. serve with crusty bread and Chianti.
Buon Appetito!!!
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