Ribollita
Recipes · Lunch · Recipe, Typed Supps
Tuscan bean soup thickened with yesterday’s bread. The name means reboiled, and it is better the second time.
Allergens and patterns
Contains celery, gluten. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 1 tin, drained (400g) Cannellini Beans — Half of them mashed into the pot to thicken it, half left whole. That is the texture the dish depends on.
- a large bunch (200g) Cavolo Nero or Kale — Cooked far longer than seems reasonable — twenty minutes at least. Briefly cooked kale is wrong for this soup.
- 3 thick slices (150g) Stale Sourdough — Stale is the requirement, not a compromise. Fresh bread dissolves; stale bread swells and holds.
- 1 tin (200g) Tomatoes — The acid backbone. Without it the whole pot is soft and starchy.
- 2, diced (120g) Carrots — Part of the base, with the onion and celery, cooked down slowly at the start.
- 2 sticks, diced (100g) Celery — The third of the three. Skipping it is common and noticeable.
- 1, diced (120g) Onion — Given ten minutes on its own before anything else joins it.
- 2 1/2 tbsp (40g) Olive Oil — Some in the pot, and a hard pour over each bowl at the table. The second one is not optional in Tuscany.
Nutrition per serving
- Calories: 366 kcal
- Protein: 14.4g
- Carbohydrate: 48.6g
- of which sugars: 7.7g
- Fat: 11.4g
- of which saturated: 1.9g
- Fibre: 13.5g
- Sodium: 322.6mg
Method
- Soften the onion, carrot and celery in olive oil for ten minutes.
- Add the tomatoes, beans and about a litre of water, and simmer 20 minutes.
- Mash some of the beans against the side of the pot, add the kale, and cook another 20.
- Tear the stale bread in, stir, and leave it off the heat for ten minutes before serving with more oil over the top.
Nutrients it supplies
More in Lunch