Ribollita
Ingredients
- 1 cup dried cannellini or navy beans, soaked overnight
- 1 lb Savoy cabbage, roughly chopped
- 0.3 cup extra-virgin olive oil, plus more for serving
- 1 medium onion, finely chopped
- 1 tbsp tomato paste
- 1 stalk celery, finely chopped
- 1 carrot, peeled and finely chopped
- 8 cup water (or chicken broth/water combination)
- 1 tbsp fresh thyme, finely chopped
- 4 slice Italian bread, 1-inch thick
- 2 clove garlic, peeled and halved
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Soak beans overnight in 1 quart cold water. Drain before using.
- 2
Heat 3 tablespoons olive oil in a large saucepan over low heat. Add onion and stir until wilted, about 5 minutes. Add tomato paste, celery, and carrots; cook 5–10 minutes until celery softens.
- 3
Add cabbage, stirring to coat with oil. Add water (or broth/water), drained beans, and thyme. Season with salt and pepper; bring to a boil. Reduce heat, cover, and cook gently for 2 hours.
- 4
While soup simmers, preheat oven to 350°F. Toast bread slices until golden. Remove, rub with cut garlic halves, and set aside.
- 5
After 2 hours, crumble the toasted garlic bread roughly into the pot. Stir, then remove from heat and allow the soup to cool completely (ideally refrigerate overnight for best flavor).
- 6
Before serving, return pot to stove and bring to a boil, stirring constantly to prevent sticking. Reseason with salt and pepper. Ladle into bowls and drizzle with remaining olive oil.