Authentic Ribollita Recipe

Filling this snug house with comfort and warmth, this authentic Ribollita recipe abounds with flavor.

Shall we get started…

Ingredients

  • 3 diced strips of smoky bacon
  • 1/4 cup of olive oil
  • 1 chopped red onion
  • 3 chopped carrots
  • 4 chopped celery stalks
  • 3 cloves of garlic, minced
  • 28 oz of diced tomatoes
  • slug of red wine
  • 1 bay leaf
  • 1 teaspoon of red pepper flakes
  • 3 cans of cannellini beans, drained and rinsed
  • 2 heads of kale, stems removed and curly leaves chopped
  • 2 ciabatta rolls
  • 4 cups of chicken stock and
  • 4 cups of water
  • salt

Method

In my large Le Creuset I heated the oil and added onion and bacon and salt, which then cooked for ten minutes on medium-low. Into this went carrots, celery, garlic and red pepper flakes, and cooked for another ten minutes. Then the tomatoes and their juices, wine, and bay leaf cooked together for maybe ten minutes more. This is when I added two cans of beans and all the kale, which was kind of a nightware. I put the lid on the pot and prayed it would cook down. After fifteen minutes I checked, and all was simmering well. And so in went the bread which I had ripped into pieces and the remaining beans which I pulsed with a little water in the food processor to make into a puree. I let this cook uncovered the thirty minutes and when it was done it looked intese. hearty. rustic. warming. I haven’t tasted it properly yet, because this is soup served best the next day (ribollita means reboiled) but I have a feeling it is healing, perfect for yet another winter day.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.

5 Comments

  1. I was born and raised in Florence, i love cooking and follow foodblogs around the world. Often the so called italian recipes in the hands of americans get transformed in something extremely far from reality. Even if this is not the “correct” recipe (red pepper flakes into a tuscan recipe), your description is really great and execution is perfect. My gramma was that kind of suncooked woman you described. My compliments.

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  2. My husband and I made this soup over the weekend and I just finished the last bit for lunch on Wednesday. It was really delicious and filling. The flavor improves dramatically by waiting a day to eat it and it survived well in the frig for a couple of days. Definitely a keeper!

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