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My favourite ribollita (La mia ribollita preferita)
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Total Time:
1 hour 35 minutes
Ribollita: A hearty Italian peasant stew, thick and comforting with no pasta, reminiscent of pappa al pomodoro. Perfect for fueling hard work, it's affordable and full of flavor, embodying the essence of rustic cooking.
Ingredients:
  • 310 g zolfini or cannellini beans fresh, or dried and soaked overnight
  • 1 bay leaf
  • 1 ripe tomato
  • 1 small potato
  • 2 small red onions
  • 2 carrots
  • 3 cloves of garlic
  • 3 sticks of celery
  • olive oil
  • 1 pinch of ground fennel seeds
  • 1 pinch of dried red chilli
  • 1 x 400 g tin of good-quality plum tomatoes
  • 310 g cavolo nero
  • 2 large handfuls of good-quality stale bread
  • extra virgin olive oil
Instructions:
  • Start by adding your fresh or dried and soaked beans along with the bay leaf to a pot of water. This will infuse the beans with flavor and help soften their skins. Next, crush the tomato, peel the potato, and add them to the pot. Cook until the beans are tender, about 25 minutes for fresh beans or up to an hour for dried ones. Once cooked, drain the beans while saving half a glass of the cooking water, and discard the bay leaf, tomato, and potato. Then, finely chop the onions, carrots, and garlic. Also, finely chop the celery. In a saucepan with a bit of olive oil, sauté the vegetables along with ground fennel seeds and chili over low heat for 15 to 20 minutes until soft, but not browned. Add the tomatoes and simmer briefly before incorporating the cooked beans and a bit of their cooking water. Toss in the sliced cavolo nero and moisten the torn bread with some cooking water before adding it to the pot. Adjust the consistency of the soup by adding more cooking water if needed and cook for 30 minutes until the soup is thick and silky. Finally, season the ribollita with salt and pepper, and stir in 4 generous splashes of Tuscan extra virgin olive oil for a velvety finish. Serve this delicious soup on a chilly day with a glass of Chianti.

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