Ribollita Refritto

Name: Ribollita Refritto (Bean-and-Bread Soup “Pancake”)
Yield: Serves 6
Cuisine: Italy
Ingredients: 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); About 8 cups water; Salt and freshly ground black pepper; 1 to 2 tablespoons tomato paste; 1 cup drained canned plum tomatoes, chopped; 2 onions, chopped; 3 carrots, peeled and chopped; 2 cloves garlic, minced; ½ cup extra-virgin olive oil, plus more for drizzling; 1 tablespoon chopped fresh thyme; 4 celery stalks, chopped; 6 to 8 slices country bread; Olive oil for drizzling

Bean-and-Bread Soup “Pancake”

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

Europe
Italy
Starter
Vegetarian
Spicy
Mediterranean

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