You can't go to Tuscany in the fall or winter months and not enjoy Ribollita. And just like so many other recipes, each Italian family has their own special secret that makes their Ribollita 'the best'. I took notes on each different offering, and this is now my family's favorite Ribollita recipe. Traditionally, this soup is made from leftovers, or whatever vegetables and beans you have on hand--hence the name 'reboiled'. Bon Appetito! —Annelle
dried cannellinni beans* or
(15oz.) cans prepared cannellini beans
Italian sausage, 1 sweet, 1 hot
large sweet onion, diced
celery stalks (and greens) chopped
garlic cloves, minced
Tuscan (black) kale, or regular kale, center stem removed and roughly chopped
leeks, white only, cleaned and chopped
fresh rosemary, minced
fresh Thyme, minced
extra chicken broth
turnips, peeled and cubed
(15oz.) cans diced tomatoes
salt and pepper to taste
red chili flakes to taste, optional
loaf ciabatta bread, sliced and toasted with a brush of olive oil on each slice
Let beans rest overnight covered in cold water. Drain beans, cover with chicken broth and simmer until tender, about 2 hours.
Cover the bottom of your large soup pot with a good amount of olive oil. Saute sausage until it loses its pink color. Add onions, celery and carrots. Saute until onions become translucent and vegetables soften. Add the kale, leeks, garlic, rosemary and thyme. Stir and cook a few minutes. Add enough chicken broth to cover your vegetables.
Add tomato paste, turnips, diced tomatoes, pepper and salt, and chili flakes (optional), stirring to mix, and cook slowly for 40 minutes.
Add half the cooked beans with their cooking liquid. Mash the rest of the beans and add to thicken the soup.
When ready to serve, place slice of bread in bowl and cover with soup. Add olive oil and ground pepper individually to taste.
I have found this soup to be even better the second day. Bon Appetito!