Ribollita is a traditional thick Tuscan soup with kale, cabbage, cannellini beans, and stale crusty bread stirred in at the end to thicken it.
- 2 ¾ cups cannellini beans, soaked in water for 12 hours
- water to cover
- salt to taste
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 rib celery, finely chopped
- 1 carrot, finely chopped
- 2 potatoes, peeled and coarsely chopped
- 10 ounces coarsely chopped kale
- 10 ounces coarsely chopped Swiss chard
- 10 ounces coarsely chopped Savoy cabbage
- 1 (7 ounce) can tomato puree (passata)
- salt and ground black pepper to taste
- 1 loaf stale Tuscan bread
- Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
- Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
- Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.
- Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.
- Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.