The ultimate Tuscan peasant re-cook (ribollita means 'reboiled'). It is a structurally dense stew characterized by its base of Lacinato kale (cavolo nero), white beans, and stale bread, which absorbs all the liquid until the soup can literally stand a spoon vertically.
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Soffritto. Sauté onion, carrot, celery in oil. Add tomato paste.
The Greens. Add kale, chard, and cabbage. Sauté until wilted.
The Beans. Add pureed beans and whole beans. Cover with water/broth. for 1 hour .
The Ribollita. Add torn stale bread to the soup. for 10 mins while stirring. Let the bread dissolve into the soup.
The Rest. Let it sit overnight. Reboil the next day with a heavy drizzle of raw olive oil.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
