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Ribollita (Tuscan White Bean and Vegetable Soup)

Ribollita (Tuscan White Bean and Vegetable Soup)

This Tuscan veggie soup ribollita makes smart use of beans and bread to create a creamy soup with clear flavors.

By Rose HattabaughAugust 13, 2018

  • Makes
    6 - 8 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    1 hour active
  • Rating

Giulia Scarpaleggia, a home cook and cookbook author in Colle di Val d’Elsa, Italy, taught us her recipe for ribollita, a rustic soup and Tuscan specialty that combines vegetables with white beans in a broth thickened with bread. Our version is lighter than most because we left out the potatoes, and instead of using bread as a thickener, we toast bite-size pieces of a country loaf and either place them in the bottom of individual bowls before ladling in the soup or float them on top as a garnish. Scarpaleggia’s technique of pureeing a small portion of the beans gives the broth just the right creaminess.

Tip

Don’t forget to rinse and drain the leek after slicing it. Leeks’ layers trap lots of sand and grit, so it needs a good rinse before use.

Ingredients
  • 2

    15½-ounce cans cannellini beans, ¾ cup liquid reserved, then drained

  • 3

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 4

    ounces pancetta, chopped

  • 1

    large leek, white and light green parts halved lengthwise, then sliced crosswise, rinsed and drained well

  • 2

    medium carrots, peeled and halved lengthwise, sliced into ¼-inch half-moons

  • 1

    medium celery stalk, cut into ¼-inch pieces

  • 2

    medium garlic cloves, minced

  • ¼

    cup tomato paste

  • 2

    4 inch thyme sprigs

  • Kosher salt and ground black pepper

  • 1

    pound savoy or green cabbage, cored and sliced about ½ inch thick

  • 1

    medium bunch (about 8 ounces) lacinato kale, stemmed, leaves sliced about ½ inch thick

  • 4

    ounces country-style bread, cut or torn into bite-size pieces (about 3 cups)

Step 1

In a blender, combine 1 cup beans and the reserved liquid. Puree until smooth, about 30 seconds; set aside. In a large Dutch oven over medium, combine 1 tablespoon of the oil and the pancetta. Cook, stirring, until browned, 3 to 4 minutes. Add the leek, carrots, celery and garlic; cook, stirring, until the vegetables are softened but not browned, about 5 minutes. Add the tomato paste, thyme and ½ teaspoon each salt and pepper; cook, stirring, until the paste sticks to the bottom of the pot, 2 to 3 minutes.

Step 2

Add 8 cups water and the bean puree; scrape up any browned bits. Stir in the cabbage and kale, then bring to a simmer over medium-high. Cover, reduce to low and cook, stirring occasionally, until the greens are tender, 40 to 45 minutes.

Step 3

Meanwhile, heat the oven to 375°F with a rack in the middle position. Arrange the bread on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil and sprinkle with ½ teaspoon each salt and pepper. Toss until the bread is evenly coated, then bake until browned and crisp, about 10 minutes, stirring once about halfway through. Remove from the oven.

Step 4

When the greens are fully tender, stir in the remaining beans. Cook, uncovered and stirring occasionally, for 10 to 15 minutes. Remove and discard the thyme, then taste and season with salt and pepper. Divide the bread among individual bowls, then ladle in the soup. Alternatively, ladle the soup into bowls, then garnish with the bread. Drizzle with additional oil.

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