Ribollita

Name: Ribollita (‘Re-Boiled’ Cabbage Soup)
Yield: Serves 6
Cuisine: Italian
Ingredients: 300 g cannellini beans, soaked for 12 hours; 400 g cavolo nero (black cabbage), or outer leaves of a Savoy cabbage; 50 ml olive oil, preferably Tuscan, as required; 50 ml olive oil, preferably Tuscan, as required; 1 large carrot, cubed; 2 celery stalks, trimmed and cubed; 400 g cavolo nero (black cabbage), or outer leaves of a Savoy cabbage; 2 leeks, trimmed and cut into thin discs; 400 g cavolo nero (black cabbage), or outer leaves of a Savoy cabbage; 400 g cavolo nero (black cabbage), or outer leaves of a Savoy cabbage; salt and pepper; 1 small thyme sprig; 300 g Swiss chard, green part only, cut into strips; 300 g Swiss chard, green part only, cut into strips; 400 g polpa di pomodoro or chunky passata; 400 g polpa di pomodoro or chunky passata; 2 courgettes, trimmed and cubed; 2 large potatoes, peeled and cubed; extra virgin olive oil, to serve; 6 slices of stale bread, toasted; salt and pepper

‘Re-Boiled’ Cabbage Soup

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

“Tuscany seems to be the birthplace of this peasant soup, which is eaten mostly in autumn and winter, though its exact place of origin is disputed between Florence and Siena. The name ribollita or ‘re-boiled’ comes from the fact that the soup tastes best reheated the day after it has been made.”

Ingredients

300 g cannellini beans, soaked for 12 hours
400 g cavolo nero (black cabbage), or outer leaves of a Sav

Method

Drain the beans and cook in plenty of water (without salt) for 1 ½ hours until tender. Purée 150g of the cooked cannelini beans in a blender.

Trim the black leafy part of the cavolo nero from the white stalk.

Put the leeks, carrot and celery in a pan with the olive oil, and sweat gently for io minutes. Add the potatoes, courgettes, cabbage and tomato pulp and cook for 1 hour. Th