This Tuscan soup is not only my favorite, it is also the most known one. It is called ribollita, which means “boiled again”, as it originates as a poor dish, prepared with the vegetables one had in the own vegetable garden. It was prepared in big quantities and then, “boiled again” before consumption.
I was not fond of vegetables and soups when I was a child. I believe I can say the real opposite, as I really disliked any kind of soup. Fortunately, growing up I began to recognize their advantages and appreciate their taste. I still don’t love the typical minestrone with vegetables pieces and always blend it.
That’s why the first time I met ribollita, I didn’t choose it. I was pregnant of Gabriella and we were in Florence with my husband and Stefano. We entered this typical Tuscan restaurant and my husband asked what they suggested. The waiter promptly suggested their Tuscan soup ribollita. I ate some ravioli but couldn’t help trying some from my husband’s plate. Well, to make a long story short, each time we visit Florence we have to go to that restaurant and have a dish of ribollita ;-).
I saw some recipes here and there, but none could be like that one. Since a couple of weeks ago. I saw the black cabbage in the market (it is not common to find it here in Sardinia) and decided to buy it. As an incredible coincidence, Martina, a food blogger I follow, published the recipe of a Tuscan soup…guess which one? Yes, ribollita. I prepared it and really loved it. And today I have prepared it again ;-). One more time, a Martina’s recipe became one of my favorites (have you tried the delicious sweet bread? the lovely dried pineapple flowers or the stunning pistachio britle?)
- 0.55 lbs / 250 g black cabbage (weight ready to use)
- 0.55 lbs / 250 g savoy cabbage
- 0.44 / 200 g chard
- 1 leek
- 2 small tomatoes
- 1 medium potato
- 1 onion
- 1 carrot
- 1 celery stalk
- 0.55 lbs / 250g dried cannellini beans
- 3 Tbsp extra virgin olive oil
- 2 tsp granular broth
- stale Tuscan bread (o other bread like ciabatta)
- The evening before, wash and put the beans to soak in water.
- The day after put about 2,5 liters water to boil. When it boils add the beans and let them cook for about 40 minutes. They need to be cooked but not overcooked.
- In the meanwhile wash and cut the vegetables.
- Put 3 Tbsp of extra virgin olive oil in a capacious pan and add the carrot, celery and onion.
- Let them fry for a while and then add a bit of the beans water. Let them cook until soften.
- Add the other vegetables, mix well, put the tap and let them cook for 10 minutes.
- In the meanwhile, blend half of the beans with a hand blender and set aside.
- Take the other half and set aside too, pouring all the water used for baking the beans into the pan with the vegetables.
- Add 2 tsp of granular broth, salt and cover with the tap and let simmer until the vegetables are quite done.
- Add then the creamed beans and the entire beans. Mix well and let the soup cook until all vegetables are well done. It is a creamy soup, it is not liquid.
- I blended half of the soup with a hand blender, but it is up to you.
- Cut the bread in slices and toast them.
- Serve with a generous thread of extra virgin olive oil and the toasted bread.
- Buon appetito!