Ribollita (Rustic Tuscan Soup)
Recipe type: Soup
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Easy, healthy, hearty and satisfying, this "reboiled" soup is a winner.
  • 3 ounces pancetta
  • 2 ribs celery, chopped
  • 1 onion, chopped
  • ½ small cabbage, sliced thinly
  • 4-5 Tuscan kale leaves, sliced thinly
  • 1 14-ounce can diced tomatoes
  • 4 cups chicken stock
  • Several slices country bread, sliced thick and grilled or toasted then rubbed with garlic
  • 1 can cannellini beans, drained and pureed
  • 1 can cannellini beans, drained
  • chili flakes, to taste
  • no-salt seasoning, about 1 tbsp
  • salt to taste
  • 2 stems fresh oregano, chopped
  1. In a large pot, cook the pancetta over medium-high heat then remove from pan and set aside.
  2. Using the same pot with the fat rendered from the pancetta, add 1-2 tablespoons of olive oil. Add the onion, celery and oregano and cook for 4-5 minutes. If the onions caramelize too fast, turn the heat down to medium. Season with a pinch or two of salt and add the chili flakes and no-salt seasoning at this time (if using).
  3. Add the cabbage and kale and cook for another 2-3 minutes then add the diced tomatoes. Pour in the stock and bring to a boil. Once the stock is boiling, reduce the heat to medium low, stir in the bean puree and cook for about 5 minutes. Add the whole beans and cook for another 2-3 minutes.
  4. Cut up the toasted bread that was rubbed with garlic in bite-size pieces and place a few pieces in the serving bowl(s) and ladle the soup on top of them. Serve.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2013/02/ribollita-rustic-tuscan-soup/