This article provides an updated recipe for Ribollita, a traditional Tuscan soup made with day-old bread, white beans, and kale. It explains the history of the dish, the choice of ingredients, and the cooking techniques used to achieve the perfect texture and flavor.
Ribollita is such an expense of time. It's the ultimate luxury." Especially when you've spent 17 years searching for a proper recipe.Editor's Note: We've retested this recipe in the F&W Test Kitchen and updated it to address the comments below.
You can use the full cup of olive oil for richer flavor or adjust the amount and use less if you prefer.Although it has a thicker consistency from the day-old bread slices and white beans, Ribollita is a traditional Tuscan soup and not a stew.Lacinato kale has a darker green color and thinner leaves than curly kale, making it more tender. It is also less earthy than curly kale and has a sweeter, more nutty flavor.Soffrito is an umbrella term for a mixture of sautéed or braised aromatics, such as onions, garlic, and peppers, in oil. They are usually cooked over low heat for a long time, allowing them to sweat and release their oils, which in turn flavors the dish.Store ribollita in an airtight container in the refrigerator for up to three days. Allow soup to cool completely before storing. To reheat, warm ribollita in a large pot on the stove over medium-heat until heated through. Serve immediately.Heat oil in a large Dutch oven over medium. Stir in onion, carrot, celery, and 1 teaspoon salt. Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes. Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes. Stir in garlic and crushed red pepper ; cook, stirring constantly, until fragrant, about 1 minute. Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jamlike consistency, about 10 minutes. Stir in 8 cups chicken stock, bread, kale, and Parmesan rind until well combined. Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes.
Tuscan Soup Ribollita Kale White Beans Bread
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