Soup, Tuscan Ribollita Recipe
3 or 4
fresh kale or 2 handfuls of fresh spinach
Great Northern white beans or cannellini
(or 1 1/2 cups dried beans soaked and cooked)
peeled tomatoesExtra virgin olive oil
extra-virgin olive oil
for sauteeing onions and drizzling on finished soup
Salt and pepper
Peel and roughly chop the onion, kale or spinach, Savoy cabbage, chard, leek, potatoes, carrots, zucchini and celery.
Saute’ the onion in a little extra virgin olive oil in a large soup pot over medium heat until tender.
Add the rest of the chopped veggies to the pot and cook about 10 minutes more until softened.
Mash half the beans in a bowl with a fork or potato masher. Add all the beans and their water to the soup pot and stir well.
Season with salt and pepper to taste.
Simmer about 2 hours. Add water if necessary to keep the soup from getting too thick.
Cube the stale bread and stir into soup. Add more water, if necessary.
Simmer 10 more minutes. Soup should be hearty and very thick.
Ladle into bowls, drizzle with extra virgin olive oil and serve with crusty fresh bread on the side.