Ribollita
Ribollita is a traditional Tuscan winter soup with peasant origins. It is made with cannellini beans, stale bread, and seasonal leafy vegetables. It’s a naturally plant-based, tasty, wholesome, and comforting dish.
Made with Double concentrated tomato paste
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Medium
Ingredients
-
1
heaped tablespoon
Mutti Double Concentrated Tomato Puree
-
400
g
cannellini beans
(drained and rinsed)
-
300
g
unsalted bread
-
400
g
kale
-
300
g
savoy cabbage
-
300
g
Swiss chard
-
300
g
potatoes
-
1
clove
garlic
-
100
g
onion
-
100
g
carrots
-
100
g
celery
-
t.t.
rosemary
-
t.t.
thyme
-
as needed
vegetable stock
-
3
teaspoons
extra virgin olive oil
-
t.t.
salt
-
t.t.
pepper
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Ribollita: Method
- First, soak the dried cannellini beans overnight.
- The next day, drain them and rinse under running water. Then transfer them to a large pan filled with cold water and cook over a medium heat for about an hour.
- Once cooked, set aside roughly half of the beans, and blend the other half with a hand blender, using some of the cooking water. Set this aside as well.
- In a large casserole, heat the extra virgin olive oil, then add the unpeeled garlic clove and the celery, carrot, and onion, cleaned and finely diced.
- Allow the sautéed vegetable base to soften for about ten minutes, then add the thyme, rosemary, and peeled potato, cut into small cubes. Cook for a further couple of minutes.
- Meanwhile, wash the leafy vegetables thoroughly, then slice them into strips and add them to the pan along with the Mutti Triple Concentrated Tomato Puree and the blended bean broth. Stir well and add enough hot vegetable stock to cover the vegetables. Cover with a lid and simmer the soup gently for around two hours, stirring occasionally.
- After two hours, add the beans you had set aside and stir well.
- Now immerse the slices of Tuscan bread into the soup, using a ladle to help, then turn off the heat, cover with the lid, and leave the soup to rest for at least two hours, preferably overnight.
- The following day, stir the soup well, which should now be quite thick. Return it to the heat and bring it to the boil for a few minutes, adding a little stock if needed to loosen it.
- Serve the ribollita piping hot, drizzled with a little extra virgin olive oil.
