In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
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Buon appetito!
Ribollita: A Classic Italian Winter Soup
dalla cucina di La Gazzetta Italiana
Ribollita is a traditional Tuscan winter soup whose name means “reboiled.” It was originally made by reheating leftover vegetable and bean soup the next day, often poured over stale bread. Hearty, warming, and deeply comforting, it’s a perfect dish for cold weather.
Ingredients (Serves 4–6):
3 T. Extra-virgin olive oil, plus more for serving
1 Medium onion, finely chopped
2 Carrots, diced
2 Celery stalks, diced
3 Cloves garlic, minced
1 tsp. fresh thyme or rosemary (or a mix)
1 Can (15 oz) cannellini beans, drained and rinsed
1 C. Cooked beans (or half the canned beans), mashed
1 Small head of Tuscan kale (or cavolo nero), stems removed, leaves chopped
2 C. Chopped cabbage (savoy or green)
1 Large potato, diced
1 Can (14 oz) crushed tomatoes or 2 C. chopped fresh tomatoes
4–5 C. Vegetable broth (or water)
Salt and freshly ground black pepper, to taste
4–6 Thick slices day-old rustic bread (preferably unsalted Tuscan bread)
Directions:
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook gently for 8–10 minutes, stirring often, until soft but not browned. Stir in the garlic and herbs. Cook for about 30 seconds, just until fragrant. Add the whole beans, mashed beans, kale, cabbage, potato, and tomatoes. Stir well to coat everything in the oil. Pour in the broth, season with salt and pepper, and bring to a gentle boil. Reduce the heat and simmer uncovered for 35–45 minutes, until the vegetables are very tender and the soup is thick. Tear or slice the bread into large pieces and layer it into the soup, pushing it down so it absorbs the liquid. Simmer for another 10 minutes, stirring gently. Rest and reheat (traditional step). Turn off the heat and let the soup rest for at least 30 minutes, or ideally overnight in the refrigerator. Reheat slowly before serving; this “reboiling” deepens the flavor. Ladle the ribollita into bowls and finish with a generous drizzle of high-quality olive oil and a grind of black pepper. Serve hot, with no cheese (traditionally), and enjoy with a glass of Tuscan red wine. Tip: Ribollita should be thick enough to eat with a spoon that almost stands up. If it’s too thin, add more bread or simmer longer. Buon Appetito!
