Ribollita Italian Soup
Serving Size / Yield
- 1 can cannellini beans
- Kosher salt
- 1/4 C. olive oil, plus extra for serving
- 2 C. chopped yellow onions (2 onions)
- 1 C. chopped carrots (3 carrots)
- 1 C. chopped celery (3 stalks)
- 3 Tbs. minced garlic (6 cloves)
- 1 tsp. freshly ground black pepper
- 1/4 tsp. crushed red pepper flakes
- 1 28 oz. can Italian plum tomatoes in puree, chopped
- 4 C. coarsely chopped or shredded savoy cabbage (optional)
- 4 C. coarsely chopped kale
- 1/2 C. chopped fresh basil leaves
- 6 C. chicken stock, preferably homemade
- 4 C. sourdough or ciabatta bread cubes, crusts removed
- 1/2 C. freshly grated Parmesan, for serving
Heat the oil in a large stockpot. Add onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 Tbs. of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Drain the beans, reserving their liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.