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Ribollita Toscana – Traditional Tuscan Kale, Bean & Bread Pot
The iconic Tuscan peasant stew: re-boiled cannellini beans, earthy lacinato kale (cavolo nero), winter root vegetables, and stale crusty rustic country bread.
Prep
20 min
Cook
50 min
Total
70 min
Ingredients
6servings
- Cooked cannellini beans400 g
- Tuscan lacinato kale (cavolo nero)250 g
- Carrots2 piece
- Celery stalks2 stalk
- Yellow onion1 piece
- Diced canned tomatoes250 g
- Stale rustic country bread150 g
- Vegetable broth or bean liquid800 ml
- Extra virgin olive oil45 ml
- Fresh thyme or rosemary5 g
- Salt
- Black pepper
Preparation Steps
1
Heat olive oil in a large pot and cook onion, carrot, and celery (soffritto) for 8 minutes until aromatic and tender.
8 min timer
2
Stir in tomatoes, vegetable broth, chopped kale, and herbs. Simmer gently over medium heat for 20 minutes.
20 min timer
3
Mash half the cannellini beans with a fork to thicken the broth and add both mashed and whole beans to the pot. Simmer for 10 minutes.
10 min timer
4
Submerge stale rustic bread chunks into the soup, cover and simmer on low for 10 minutes until thick and luscious. Finish with a lavish swirl of raw olive oil.
10 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
