Ribollita
- Total Time
- 1:49
- Prep
- 0:19
- Cook
- 1:30
- Serves
- 8
- Difficulty
- Easy
The name of this chunky, satisfying soup means “twice boiled” in Italian, because it’s based on reheating leftover soup with chunks of bread to thicken it.
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olive oil4 tsp
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uncooked onion(s)2 medium, chopped
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uncooked Canadian bacon1 slice(s), cut into matchstick-size pieces
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garlic clove(s)2 clove(s), medium, minced
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plum tomato(es)28 oz, canned, coarsely chopped with their juice
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uncooked carrot(s)3 medium, chopped
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uncooked celery3 rib(s), medium, chopped
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uncooked kale10 oz, or lacinato, 1 bunch, trimmed and chopped
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canned beef broth28 oz, low sodium variety
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canned chicken broth28 oz, reduced-sodium
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canned cannellini beans28 oz, rinsed and drained
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dried sage2 tsp, 2 tablespoons fresh
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black pepper⅛ tsp, freshly ground, or to taste
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French baguette bread8 oz, or Italian bread, stale, cut into slices
- Heat a large nonstick saucepan or Dutch oven. Swirl in the oil, then add the onions, bacon, and garlic. Sauté until the onions are translucent, about 5 minutes. Stir in the tomatoes, carrots, and celery. Reduce the heat and simmer until the celery and carrot are partially softened, about 10 minutes. Stir in the kale, beef broth, chicken broth, beans, sage, and pepper; bring to a boil. Reduce the heat and simmer, stirring frequently, until the kale is very tender and the soup has thickened, about 1 hour. (The ribollita can be prepared ahead at this point and stored, covered, in the refrigerator for up to 3 days or frozen for up to 3 months.)
- Place a layer of 4 bread slices in the bottom of a large saucepan or Dutch oven. Add a few ladles of the soup, then cover the soup with another layer of bread slices. Pour in the remaining soup and bring to a boil. Reduce the heat and simmer until the bread is soft, about 10 minutes. Sprinkle with the sage leaves, if using. Yields generous 2 cups per serving.