Name: Ribollita Refritto (Bean-and-Bread Soup “Pancake”)
Yield: Serves 6
Cuisine: Italy
Ingredients: About 8 cups water; 6 to 8 slices country bread; 1 pound Savoy cabbage or cavolo nero, or a mixture of kale, Swiss chard, and Savoy cabbage, cored and/or tough stems removed and coarsely chopped or shredded; 3 cups cooked cannellini beans (see note); 1 tablespoon chopped fresh thyme; Salt and freshly ground black pepper; 3 carrots, peeled and chopped; 4 celery stalks, chopped; 2 onions, chopped; ½ cup extra-virgin olive oil, plus more for drizzling; 1 to 2 tablespoons tomato paste; 1 cup drained canned plum tomatoes, chopped; 2 cloves garlic, minced; Olive oil for drizzling

Preparation info

Serves
6

Difficulty
Medium

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Ingredients

½ cup extra-virgin olive oil, plus more for drizzling
2 onions, chopped
4 celery stalks

Method

Warm the ½ cup olive oil in a large soup kettle over medium heat. Add the onions, celery, carrots, and garlic and sauté until the onions are soft and translucent, about 10 minutes. Add the tomatoes and the tomato paste to taste and cook, stirring occasionally, for 5 minutes. Add the greens, the cooked