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Name: Ribollita
Prep time: 30 min
Total time: 130 min
Yield: 6 servings
Ingredients: 400 g dried cannellini beans, soaked overnight in cold water and drained; 2000 ml cold water, for cooking the beans (discard all but 200 ml reserved cooking liquid); 60 ml extra-virgin olive oil; 200 g yellow onion, peeled and finely diced; 150 g celery, finely diced; 180 g carrots, peeled and finely diced; 12 g garlic, peeled and finely minced; 2 g dried chilli flakes; 400 g canned whole peeled tomatoes, crushed by hand; 300 g Lacinato kale, stems removed, leaves roughly chopped; 200 g savoy cabbage, core removed, roughly chopped; 1600 ml vegetable stock; 8 g fine sea salt; 2 g black pepper, freshly ground; 250 g day-old rustic sourdough, torn into 3 cm pieces; 30 ml extra-virgin olive oil; 2 g black pepper, freshly ground

Ribollita

Thick Tuscan bean and bread soup with kale, cabbage, and a tomato soffritto.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Ribollita

Thick Tuscan bean and bread soup with kale, cabbage, and a tomato soffritto.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

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