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Ribollita with a Twist

Tuscan ribollita is traditionally prepared with greens, cannellini beans, and stale bread. Part of the cucina povera or “poor cooking” that refers to the frugality and creativity of the no-waste rural Italian kitchen, ribollita – made using leftovers – was usually prepared on Fridays, a “giorno di magra:” “lean days,” when Italians abstained from eating meat – or, as we might refer to it today, Meatless Friday! Inherently plant-based vegan, this dish is a perfectly delicious way to warm up while getting in your greens & proteins. The twist: since her parents – Papà Chef & Mamma Maria, hail from Calabria and made a similar dish when she was growing up, Lucia is adding some Calabrian heat!
Course: Lunch
Cuisine: Italian
Keyword: vegan
Servings: 6 servings

Ingredients

  • 2 cans 800 gr cannellini beans, canned or ½ lb. dried (1 1/3 cups), and reserved liquid
  • 1/3 cup extra-virgin olive oil
  • ½ onion chopped
  • 1 carrot chopped
  • 1 celery stalk chopped
  • 1 garlic clove diced
  • 2-3 sprigs thyme leaves only
  • 1/2 tsp. salt
  • 1 medium potato diced
  • 1 bunch lacinato kale
  • ½ head Savoy cabbage about ¾ lb.
  • 1 bunch Swiss chard
  • 1 fresh tomato chopped (or 1 tbsp. tomato paste or 1/3 cup canned diced tomatoes)
  • ½ lb. rustic bread stale
  • 2 liters vegetable broth
  • Black pepper to taste
  • Calabrian peperoncino to taste
  • Tools:
  • 3 quart pot
  • Chef’s knife
  • Cutting board
  • Fork
  • Clay cooking pot or non-metallic pot/dish
  • Wooden spoon

Instructions

  • Heat 1/3 cup extra-virgin olive oil in the pot over medium-high heat. Sauté the carrot, celery, garlic and onion, stirring frequently, until golden in color, about 7-8 minutes. Add the diced potato & thyme and stir. Toss in the tomato and cook for a few seconds. Add the greens: kale, cabbage, Swiss chard, and the water from the beans.
  • Cook 1-2 hours on low heat, adding vegetable broth a little at a time.
  • Smash 1/2 of the beans (1 can/400 grams), toss them into the pot with the vegetables, and cook 30 minutes. Add the remaining beans & vegetable broth, salt & pepper to taste – plus peperoncino if you want to spice it up – and cook an additional 30 minutes.
  • Arrange the bread slices in the clay pot and pour the vegetable mixture over it.
  • Cover with aluminum foil and let sit for 4 hours or overnight.
  • Reheat the soup, adding salt & pepper to taste, if needed, drizzle it with EVOO, boil for a few minutes at low heat, and serve warm.