Authentic Tuscan Ribollita – Classic Bean & Bread Soup

Ingredients

• 300 g (10 oz) stale Tuscan bread (pane sciocco), roughly torn
• 400 g (14 oz) cooked cannellini beans (or 1 × 400 g tin, drained)
• 300 g (10 oz) cavolo nero (Tuscan black kale), stems removed, leaves roughly chopped
• 200 g (7 oz) savoy cabbage, roughly chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 large white onion, finely chopped
• 2 medium waxy potatoes, peeled and diced
• 400 g (14 oz) canned whole peeled tomatoes, crushed by hand
• 4 tbsp extra-virgin olive oil, plus extra to finish
• 2 garlic cloves, minced
• 1.2 litres (5 cups) warm vegetable stock
• Salt and black pepper to taste
• 1 sprig fresh rosemary

Method

1. Warm 3 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and garlic and sweat gently for 8–10 minutes until soft and golden, stirring occasionally.
2. Add the diced potatoes, crushed tomatoes, and rosemary sprig. Stir to combine and cook for 5 minutes.
3. Add the cavolo nero and savoy cabbage, season with salt and pepper, and stir everything together so the greens begin to wilt.
4. Pour in the warm vegetable stock. Bring to a gentle boil, then reduce the heat to low, cover partially, and simmer for 40 minutes.
5. Meanwhile, blend half the cannellini beans with a splash of stock to a smooth cream. Stir the bean cream and the remaining whole beans into the soup. Simmer uncovered for a further 15 minutes — the soup should be very thick.
6. Remove the rosemary sprig. Fold in the torn stale bread, pressing it down so it absorbs the broth completely. Cook on the lowest heat, stirring occasionally, for 10–15 minutes until the bread has dissolved into the soup and the texture is dense and porridge-like.
7. Remove from the heat and let it rest for 10 minutes. Ladle into wide bowls, drizzle generously with the best extra-virgin olive oil you have, and finish with a crack of black pepper.

Tips from the kitchen

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