Traditional Tuscan Ribollita

Chef's notes

Ribollita means “reboiled.” It was made to be reheated the next day, when it becomes thicker and even better. Use good olive oil and real rustic Tuscan bread.

Details

• ⏲️ Prep time: 15
• 🍳 Cook time: 1 hour 15 minutes

Ingredients

• 400 g cooked cannellini beans
• 1 small onion
• 2 carrots
• 2 celery stalks
• 200 g kale (cavolo nero or regular kale)
• 2 potatoes
• 2 tbsp tomato paste
• 6 slices rustic bread (day-old)
• Extra virgin olive oil
• Salt
• Black Pepper
• 1 liter water
• 1 Garlic Clove
• Fresh Rosemery

Directions

1. Chop onion, rosemary, carrots, celery, and potatoes.
2. Cook slowly in olive oil for 5–10 minutes.
3. Add kale, beans, tomato paste, and water.
4. Simmer for about 1 hour.
5. Toast the bread and apply the garlic on the slice
6. Add bread and cook 10 more minutes.
7. Rest 15 minutes, drizzle with olive oil, serve.