Ribollita
⏳ Time
2 hours 20 minutes + 1 day
🥕 Ingredients
15
🍽️ Servings
6
Description
Ribollita is a traditional Tuscan peasant soup. In the original version, Tuscan cabbage (cavolo nero) is used instead of napa cabbage.
Ingredients
- Spanish onions - 1 head
- White Beans - 10.6 oz
- Celery stalk - 1 piece
- Turnips - 2 pieces
- Leek - 1 piece
- Courgette - 1 piece
- Salad Potatoes - 3 pieces
- Olive Oil - 2 fl oz
- Spinach - 2 bunches
- Napa Cabbage - 1 piece
- Tomato Puree - 10.6 oz
- Chicken Broth - 23 fl oz
- Salt - to taste
- Country Bread - 5.3 oz
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Soak the beans for several hours, then boil until tender.
Step 2
In a saucepan, heat the olive oil and sauté the red onion until soft. Chop the carrots, celery, and leek into not too small pieces. Add them to the saucepan and sauté for 5-7 minutes over high heat.
Step 3
Cut the zucchini into cubes, separate the central ribs from the leaves of the napa cabbage with a knife, and tear the tender wavy edges into large flakes. Tear the spinach roughly and cut the potatoes into cubes. Place this mixture into the saucepan and sauté for another 5-7 minutes, reducing the heat to medium.
Step 4
Pour chicken or vegetable broth, or even water, over the contents of the saucepan, just covering the vegetables with liquid, and simmer for 1.5 hours, maintaining a gentle boil.
Step 5
Add the cooked beans to the saucepan (half of the beans should be mashed into a puree), season with salt and pepper, and cook for 20 minutes, stirring occasionally to prevent the beans from sticking to the bottom of the saucepan.
Step 6
Gently stir in the tomato puree, and then add the cubed country bread that is 2 days old.
Step 7
Remove from heat and let the ribollita sit for 24 hours. After a day, bring it back to a boil and serve.
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