Ribollita Soup

A few years ago, my mother started growing cavolo nero (a Tuscan variety of kale) in her garden.  From that point on, when the kitchen counter tops were covered with big, dark green leaves and vegetables of all kind — and my mother had a sly grin on her face — we knew that ribollita soup was on the menu.  From the first time we tried it, we loved it. Now, when she makes it, she prepares a huge pot and shares it with her sisters’ families.

Ribollita, once considered the soup of the poor, is a thick and tasty Tuscan soup made of simple and cheap ingredients. Just like polenta, pasta e fagioli, and many other dishes that are part of what’s called “cucina povera” (peasant cooking), ribollita is now appreciated more broadly, and you have a pretty good chance of finding it on a fancy Italian restaurant’s menu. The women of the family often used leftovers to make this soup and they made it in big quantities so it would last for several days.  It would be reheated each time, hence the name ribollita (which literally means “boiled twice”).

There are a gazillion of ribollita variations and each family in Tuscany seems to have their own recipe. The common denominator is the use of cavolo nero (kale will work, too!), stale Tuscan bread, and cannellini or zolfini beans.

Ribollita is what I call “rustic goodness”. Despite its humble ingredients, this soup is quite tasty, substantial, comforting, and super healthy. It’s low in fat and calories and provides a good amount of fiber and protein. Your taste buds will love it, and your body will, too!

RIBOLLITA SOUP
Servings: 4 | Prep time: 20 min| Cook time: approx. 1 hr and 20 min

NOTE: *Cavolo nero can be found in grocery stores in the United States under different names: lacinato kale, dinosaur kale, black cabbage, or Tuscan cabbage. If you can’t find it, you can easily substitute it with regular kale.
TIP: This soup is best enjoyed the next day. Make sure you bring it back to a boil and add a bit of water, if necessary.

INGREDIENTS
2 carrots, chopped
1 celery rib, chopped
1 small onion, chopped
1 leek, chopped
1 bunch *cavolo nero or kale, leaves roughly chopped and stalks finely sliced
1 bunch swiss chard, sliced
1/2 green cabbage,  sliced
3 tomatoes, diced
1 Tbsp tomato paste
1 potato, diced
1 can cannellini beans, drained
1 lt (about 32 oz) water
stale Tuscan bread, sliced and torn into pieces
extra-virgin olive oil
sea salt
freshly ground black pepper
fresh thyme leaves

INSTRUCTIONS
1. Add a splash of extra-virgin olive oil in a big stockpot over medium-low heat. Add celery, onion, leek, and carrots and let them soften.
2. Add chopped cavolo nero (or kale), green cabbage, and chard. It will look like a lot, but it will go down as soon as it starts to cook. Add a cup or so of water and stir.
3. Add potato, tomatoes, half can of cannellini beans, fresh thyme leaves and tomato paste. Cook gently over low heat for about 50 minutes, adding water, as needed. Keep in mind that the soup should be thick but not too dry.
4. Place 1/3 of the soup in a blender, mix it, and pour it back in the pot. Add the rest of the cannellini beans and cook for 10 more minutes. Season with sea salt and black pepper.
5. To serve, arrange chunks of bread in the soup bowls and pour the ribollita over. Drizzle with extra-virgin olive oil.

Buon appetito!

-Lisa