The Ribollita is a typical soup of the Tuscan culinary tradition, is an ancient recipe dating back to the medieval period with poor and peasant origins.
Born from a simple recipe based on Bread and Vegetables, it has over time refined its flavor and made it distinguishable by the essential use of Black Cabbage and Cannellini Beans as well as other refined details.
the SECRETS
To make the original and amazing recipe:
Curly black cabbage grown in Tuscany and that has caught the frost in the field
Dried cannellini beans soaked the night before
Stale bland Tuscan bread
To be served heated at least twice!
the INGREDIENTS
Stale unsalted Tuscan bread - 250 gr
Kale - 1
Dried cannellini beans - 200 gr
1 Chard - 1
1 black cabbage
Cabbage - 1/2
Carrots - 5 medium
Potatoes - 4 medium
White celery - 3 ribs
Tomatoes - 2
Concentrated tomato - 1 tbsp
Onion - 1
Garlic - 2 cloves
Tuscan extra virgin olive oil - just enough
Thyme in sprigs - just enough
Rosemary in sprigs - just enough
Dried oregano - just enough
Salt - that's enough
Freshly ground black pepper - just enough
Dried chili - just enough
the PREPARATION
- It starts with the preparation of Cannellini Beans, soaking a bowl full of water for at least a whole night, even better if for 24 hours with the addition of a handful of Oregano, a sprig of Thyme and a sprig of Rosemary.
After this time, heat the olive oil with the garlic clove and a sprig of rosemary in a large pan with a high edge, then add the beans drained from the soaking water (keep the soaking water separately). Cover with water and cook for 1 hour over medium-low heat with the lid on. - Remove the sprig of rosemary, take about 20 beans and set them aside to be added whole at the end.
Blend everything with an immersion blender to obtain a broth and set it aside (it will be used to cook the soup). Peel the onion and finely chop it together with the celery, peel the carrot and cut it into small cubes, then in a pan heat a sufficient quantity of olive oil and fry everything over medium heat. While the sauce is wilting, peel the potatoes, cut them into cubes and add them to the sauté. - While cooking continues, divide the cabbage in half, removing the harder inner rib, then cut it into julienne strips, wash and coarsely chop the chard, wash and also cut the black cabbage leaves. Add the cabbage, chard and cabbage, tomatoes and tomato paste.
Add the previously made bean smoothie to the pan, mix, cover with a lid and bring to the boil.
When the soup boils, remove the lid and cook for another 50 minutes, stirring occasionally. - When the soup is ready, adjust the salt and pepper, add the whole beans that you have kept aside, stir and turn off the heat.
Cut the bread into slices, place a few slices on the bottom of a bowl and cover with a couple of ladles of soup then lay another layer of bread and cover with more soup, continue alternating the layers until you finish the ingredients. - Let it cool to room temperature and then place the bowl in the refrigerator covered with plastic wrap for at least 2 hours.
After this time the bread will have absorbed the soup and the ribollita will have a compact and little liquid appearance, pour it into a pan and bring it back to the boil.
Flavor it with chilli and decorate with thyme leaves.
Your Ribollita Soup is ready to be served with a drizzle of raw Olive oil .. Buon Appetito!
