This is a wonderful, hearty soup that makes a perfect meal.  As it happens, it’s also a vegan recipe.  It’s best to start preparing this dish at least one day in advance, because the flavors blend beautifully once you refrigerate it and then re-heat it.

Ribollita Soup

I always start by cooking dried cannellini beans, which requires that I soak them overnight the day before I complete the rest of the recipe.  If you would prefer to use canned cannellini beans, make sure to purchase good-quality beans and then drain them of their canned juices.  Heat them up with some vegetable broth, sage, and a couple of cloves of garlic.

 

Ingredients

  • If you start with dried Cannellini beans, use 400 grams dried Cannellini beans (you need to start this the night before, because you need to soak the dried beans overnight before cooking them)
    • Cook the soaked dried beans for 2+ hours on low heat, along with 2 tablespoons of olive oil, 2 cloves of garlic, and 2 leaves of fresh sage.
    • Purée 2/3 of the beans in a blender; this purée will be incorporated into the vegetable.
    • Reserve the remaining 1/3 of the cooked beans until the end of the recipe
  • 1 loaf of crusty white bread, such as a loaf of Sperlonga or Ciabatta, thinly sliced.
  • ½ cup of extra virgin olive oil
  • 3 bunches of kale (Cavolo Nero), cut into bite-sized pieces
  • 2 bunches Swiss chard (Bietola), cut into bite-sized pieces
  • 2/3 of a cabbage  (cavolo), chopped bite-sized small pieces
  • 2 Yukon Gold potatoes, chopped into small pieces
  • 2 carrots, sliced into thin rounds
  • 2/3 red onion, chopped into small pieces
  • 2 sticks celery, chopped into small pieces
  • 3-4 garlic cloves
  • 2/3 of a box of Pomì chopped tomatoes (2 cups)
  • 1 teaspoon of dried thyme or fresh thyme
  • Salt and black pepper to taste

Preparation

  1. Sautè the garlic in ½ cup of olive oil over medium-low heat. As soon as the garlic cloves become golden, remove the cloves with a fork or a slotted spoon.
  2. Add the chopped onion and cook on low heat until the onion is translucent.
  3. Add the chopped celery and thinly sliced carrot rounds and cook down until
  4. Add the thyme and potatoes, cooking for 5 minutes or so.
  5. Add the cut cabbage, kale, Swiss chard – cook 10 minutes until softened, mixing
    Cover and cook for 5-7 minutes.
  6. Add the Pomì chopped tomatoes, mix and cover to cook. Add salt.
  7. Add the cannellini bean purée to vegetables, mix and check salt. Cook for an hour.
  8. Add 2/3 loaf of crusty bread cut in thin slices and reserved cannolini beans (i.e., the ones you did not puree) , cook 10 more minutes.
  9. Turn off, let it cool and refrigerate overnight  .
  10. Reheat and serve the next day.