Ribollita
Ribollita is a traditional Tuscan winter soup with peasants and farmers 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 Triple concentrated tomato paste
Mutti® Triple Concentrated Tomato Paste (Triplo Concentrato) was the first product introduced by the Fratelli Mutti company in 1899. Today, Mutti continues to produce rich and intensely flavorful tomato paste following Italian standards, using only the highest quality 100% Italian tomatoes – not by-products from other tomato processing. This Triple Concentrated Tomato Paste is rich and bold, using 7 lbs. of fresh tomatoes to produce 1 lb. of paste. Chefs worldwide use Triplo Concentrato to provide rich tomato flavor in their entrees, appetizers and even desserts
Medium
Ingredients
-
2
cups
cannellini beans
(drained and rinsed)
-
3
cups
unsalted bread
-
6
cups
kale
-
4
cups
savoy cabbage
-
8
cups
Swiss chard
-
2
cups
potatoes
-
1
clove
garlic
-
2/3
cups
onion
-
2/3
cups
carrots
-
2/3
cups
celery
-
1
heaped tablespoon
Mutti Triple Concentrated Tomato Paste
-
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 pot 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 pot along with the Mutti Triple Concentrated Tomato Paste and the blended bean broth. Stir well and add enough hot vegetable broth 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 broth if needed to loosen it.
- Serve the ribollita piping hot, drizzled with a little extra virgin olive oil.
