Ribollita Toscana

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Drain soaked cannellini beans and place in a large pot with fresh water to cover by 2 inches. Add 1 bay leaf and 2 whole garlic cloves. Bring to a boil, then reduce to medium-low heat and simmer for 45-60 minutes until beans are tender but not mushy. Reserve 2 cups of cooking liquid, then drain beans and remove bay leaf and garlic.

Step 2

Transfer half the cooked beans to a blender or food processor with 1 cup of the reserved cooking liquid. Blend until smooth and creamy. Set aside both whole and blended beans.

Step 3

While beans cook, wash and prepare all vegetables. Chop black cabbage and kale into ribbons. Chop chard into small pieces. Dice carrots, celery, courgettes, and onion. Slice mushrooms. Mince 4-6 garlic cloves.

Step 4

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil over medium (not high) heat. Add diced onion, carrots, and celery. Cook gently for 8-10 minutes, stirring occasionally, until vegetables soften. Add half the minced garlic and cook for 1 minute until fragrant.

Step 5

Dissolve tomato paste in 1½ cups warm water and add to the pot along with black cabbage, kale, and courgettes. Add 1 tablespoon fresh rosemary, black pepper to taste, and minimal salt (if using). Stir well, cover, and cook over medium-low heat for 30 minutes, stirring occasionally.

Step 6

Add both the whole beans and blended bean mixture to the pot. Stir in the chopped chard. Add 1-2 cups of reserved bean cooking liquid to achieve desired consistency (should be thick but not dry). Cover and simmer for 25 minutes over low heat, stirring occasionally. Add more bean liquid if needed.

Step 7

Roughly chop the 100g stale sourdough bread and stir into the soup. Cook uncovered for 5 minutes, allowing bread to break down and thicken the soup. The soup should be very thick and hearty.

Step 8

In a small pan, warm remaining 1 tablespoon olive oil over low heat. Add remaining minced garlic (2 cloves), remaining fresh rosemary, and a few basil leaves. Heat gently for 2-3 minutes until fragrant but not brown (keep temperature low to avoid HCA formation). Remove from heat and let infuse for 10 minutes. Strain if desired.

Step 9

Let the ribollita rest for 15-30 minutes off heat (this improves flavor and texture). Lightly toast whole grain sourdough slices. Ladle soup into bowls, top each with half a toasted bread slice, drizzle with herb-infused oil, add chopped fresh basil, and finish with freshly ground black pepper.