Ribollita

Name: Ribollita (Thick bean and dark cabbage stew)
Yield: Serves 8
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) silverbeet (Swiss chard), washed, trimmed and finely sliced; 2 medium red onions, peeled and finely chopped; 2 stalks celery, trimmed and finely chopped; 800 g (1 lb 12 oz) cavolo nero, washed, trimmed and finely sliced; 300 g (10½-oz) dried cannellini (or other white) beans, soaked overnight; ½-small red dried chilli, crumbled; 1 tablespoon tomato paste (purée); 250 g (9 oz) white, country-style bread, cut into 5 mm (¼-in) slices; extra virgin olive oil, to serve; 5 tablespoons olive oil

Thick bean and dark cabbage stew

Preparation info

Serves
8

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

Traditionally, this soup is prepared ahead of time and portions are heated up in a saucepan or pot with extra olive oil, as needed. Hence its name, “reboiled”.

This is a thick vegetable, bean and bread soup with a soft texture. Cavolo nero is a dark green cabbage very typical of Tuscany, but can be substituted with kale or Savoy cabbage.