Ribollita is a famous Tuscan soup literally meaning "reboiled."
Like most Tuscan cuisine, the soup has peasant origins. There are many variations and most always include
leftover bread and vegetables. At Villago, we always keep some aside without bread for our gluten-free customers.
2 cups dried cannellini beans
1 medium red onion
2 stalks celery
2 potatoes (skin on)
3 medium zucchini
2 bunches Cavolo Nero (Black Tuscan kale)
1 bunch colorful Swiss chard (red and yellow)
1 bunch green kale
2 tbs chopped garlic
2 tbs olive oil
28-oz can of crushed Italian tomatoes (San Marzano recommended)
1/2 loaf of stale Italian bread
1/4 tsp dried thyme
1 tbs dried basil
1 tsp dried rosemary
1 bay leaf
Sea salt and pepper to taste
Water (for broth)
• Soak the dried beans overnight; rinse and boil in covered pot until tender, set aside.
• In a larger stock pot, gently sauté onion and garlic over low heat, sprinkle with dried herbs and salt and pepper.
• Once translucent, add large diced carrot and potatoes; sauté for 10 minutes; add water.
• When the vegetables have sweated out their juices, add zucchini, chopped Swiss chard, kale and 4 cups of water. (This process creates a broth.)
• Cover and simmer for 30 minutes; then add tomatoes; simmer for additional 30 minutes.
• Add the beans and 2 cups of water; bring to a boil for 30 minutes; add salt and pepper to taste.
• Lower heat; then add stale bread and boil again for 10 minutes. (Best the following day "boiled again.")
• Serve with grated Parmigiano-Reggiano and drizzled extra virgin olive oil.