Name: Ribollita in the Style of Siena
Yield: Serves 8
Cuisine: Italy
Ingredients: ⅓ cup diced celery plus a few tender celery leaves; Salt and freshly ground black pepper; 1 cup diced carrot; ½ teaspoon dried thyme or Mediterranean oregano; 3 cups cooked cannellini beans (1 cup dried); 12 slices stale country bread, torn into pieces; 1½ pounds mixed greens with a predominance of Tuscan kale mixed with young Swiss chard and baby spinach (see Note); 3 medium red onions, thinly sliced; ½ cup chopped fresh flat-leaf parsley; ½ cup tomato sauce or puree; 1 small chunk Parmigiano-Reggiano or pecorino rind (optional); ⅔ cup extra virgin olive oil; 2 teaspoons minced garlic; Splash of red wine vinegar; 1 bay leaf; 2 medium yellow onions, chopped

Preparation info

Serves
8

Difficulty
Complex

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This famous Tuscan soup is not really a soup in the literal sense; rather, it is a thick panade, or porridge, of bread, vegetables, and beans baked under a sheet of caramelized onions. It makes a wonderful meal in a bowl.

The word ribollita means “reboiled” in Italian, which is just what is done in Tuscan homes with a two- or three-day-old minestrone. A good ribollita is thick with greens, such as Italian black kale (also called Tuscan kale, dinosaur kale, or lacinato kale) a