Name: Ribollita
Total time: 45 min
Yield: 5 Servings
Cuisine: Italian
Ingredients: Yellow Onions: 1; Carrots: 3; Celery: 2 stalks; Garlic: 8 cloves; Kale: 2 bunches; Parmesan: to taste; Tomatoes: 1 ⅛ lb (500 g); Bread: 5 ¼ oz (150 g); Sunflower Oil: 2 fl oz (60 ml); Salt: to taste; Canned Beans: 1 ⅛ lb (500 g); Tomato Juice: 5 fl oz (150 ml); Ground Red Pepper: 1 tsp; Paprika: to taste; Water: 5 fl oz (150 ml)

Ingredients

Yellow Onions – 1

Carrots – 3

Celery – 2 stalks

Garlic – 8 cloves

Kale – 2 bunches

Parmesan – to taste

Tomatoes – 1 ⅛ lb (500 g)

Bread – 5 ¼ oz (150 g)

Sunflower Oil – 2 fl oz (60 ml)

Salt – to taste

Canned Beans – 1 ⅛ lb (500 g)

Tomato Juice – 5 fl oz (150 ml)

Ground Red Pepper – 1 tsp

Paprika – to taste

Water – 5 fl oz (150 ml)

Recipe

Ribollita is a peasant soup native to central Italy. In Tuscany, they have been making it since the Middle Ages. We must give proper respect to this dish: the recipe is so successful that it has not changed much over many centuries. Today, we will tell you how to fix one of the oldest dishes in European cuisine.

Defining ribollita is tricky: yes, it is a soup featuring common vegetables available to everyone. However, the croutons make the starter so filling that you no longer want to have the main course.

Ribolitta recipe includes the so-called black cabbage or Italian kale (cavolo nero), but you can substitute it for savoy cabbage. We used regular kale, which has a bright taste and a large number of nutrients. No wonder they call it a superfood!

Steps

1 Done	Fry chopped onions, carrots, halved garlic cloves, and celery in vegetable oil.
2 Done	Season with salt, add grated tomatoes and beans, 1 oz (30 g) of Parmesan, water, and tomato juice.
3 Done	Bring vegetables to a boil and add chopped kale. Top the dish with bread cubes (preferably a little stale or oven-dried).
4 Done	Sprinkle the bread with a couple of tablespoons of vegetable oil and pop in the oven for 15 minutes at 445 °F.
5 Done	Serving sprinkled with olive oil and grated Parmesan.

To make the dish even more flavorful, use Parmesan or Pecorino. Traditionally, they serve bread soup with dry red wine, and before serving, sprinkle it with extra cheese.

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