Ribollita Soup
Ribollita Soup
Ingredients
- 2 cups (400 g) dried white beans
- 5 cups (1.25 litres) water
- 1 onion, halved
- 1 carrot, halved
- 1 rosemary sprig or a few thyme sprigs
- 3 to 4 parsley sprigs
- 7 to 8 black peppercorns
- 1 tbsp coarse salt
- 1 onion, chopped
- ½ cup (125 ml) olive oil, plus more for serving
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 1 leek, chopped
- 2 garlic cloves, chopped
- 1 bunch Tuscan kale or regular kale, stems removed, leaves thinly sliced (½ lb/225 g)
- 3 tomatoes, peeled and diced
- A few thyme sprigs
- 6 cups (1.5 litres) water
- 6 slices stale country bread, about ½ inch (1 cm) thick
- Fresh Parmesan cheese, grated, to taste
Instructions
- Place the white beans in a large bowl. Cover with cold water and let soak for 8 hours or overnight at room temperature. Add water, if needed, so that the beans are always well covered. Rinse and drain.
- Place all of the ingredients, except for the coarse salt, in a large pot. Cover and cook for 45 minutes or until the beans are tender. Add the salt 15 minutes before the end of the cooking time.
- With a slotted spoon, remove and compost the aromatics. Remove about one-quarter of the white beans and set aside. Using a hand blender or potato masher, purée the remaining beans in the pot with the cooking water. Set the purée aside.
Ribollita Soup