Name: Ribollita (Butternut Squash, Kale, Leeks, and Canned Tomato)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon chopped fresh parsley; 1 tablespoon grated Parmesan cheese; 4½ thick slices sourdough bread; 4 cups (about 1 L) chicken stock; 2 cups (100 g) chopped kale; 1 (8-ounce/225 g) can peeled San Marzano tomatoes; 2 leeks, tops removed, diced, and thoroughly washed; 3 cloves garlic, smashed, plus 1 clove cut in half; 1 tablespoon olive oil, plus more for the toast; 2 onions, diced; 2 cups peeled, seeded, and diced futsu or butternut squash plus four 1-inch (2.5 cm) slices for garnish; 3 tablespoons butter; Sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Barbuto Cookbook

By Jonathan Waxman

Published 2020

About

Ribollita is a delightful brothy concoction that the cooks at Barbuto love to play with. It is an adaptable soup that lends itself well to seasonal cooking, the Barbuto way! It is an extremely satisfying first course—a perfect cold-weather dish, and a colorful one to boot. The futsu squash, a recent Japanese import, has become a very popular squash. It is magnificent: fruity, meaty, with a very nutty flesh and a skin that is edible. If you can’t find it, use butternut. This soup contains my