RUSTIC RIBOLLITA SOUP

by Meg Raines and Beth Williams

  • Total Time: 1 hour
  • Prep Time: 20 minutes
  • Yield: 8 servings

Ingredients

  • 2 Tablespoons extra-virgin olive oil, plus extra for serving
  • 2 cloves garlic, peeled and chopped
  • 1 teaspoon red pepper flakes (optional)
  • 2 medium russet potatoes, peeled and cubed small
  • 2 large carrots, washed, scrubbed, and cubed small
  • 1 large yellow onion, peeled and diced small
  • 1 large fennel bulb, fronds removed, diced small
  • 1/2 pound Tuscan kale (aka dino kale, lacinato kale or cavolo nero), stems removed and roughly chopped
  • 1 15-ounce can diced tomatoes 
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 4 cups vegetable stock 
  • ½ teaspoon salt, plus extra if needed
  • ¼ teaspoon fresh ground pepper, plus extra if needed
  • 2 large handfuls stale bread, torn into chunks
  • juice of half a lemon

Directions

  1. Put olive oil, garlic, and red pepper flakes (if using) in a large pot over medium heat. 
  2. Sauté until garlic is fragrant, about 30 seconds. Be careful not to fry the garlic or it will turn bitter.
  3. Add potatoes, carrots, and onions. Stirring frequently, cook until the vegetables soften, about 8 minutes.
  4. While continuing to stir, add fennel and cook for an additional 5 minutes. 
  5. Add kale and cook until it is completely wilted, about 3 minutes.
  6. Add canned tomatoes, cannellini beans, vegetable stock, salt and pepper, and stir. 
  7. Bring to a boil, then reduce heat and simmer at least 15 minutes until all vegetables are very soft.
  8. Stir in the fresh lemon juice, turn off the heat, and stir in the bread chunks. 
  9. Cover and let sit for 5 minutes so the bread can absorb the liquid.
  10. Taste and adjust seasoning if required.
  11. Finish each bowl with a drizzle of extra-virgin olive oil.
  12. Stir well and serve immediately.

Note

TIPS

  • It’s an informal dish using leftovers, so don’t hesitate to make use of what you have on hand. For example, if you can’t find all the ingredients listed, you can use celery instead of fennel, sub navy beans in place of cannellini beans, or swap Swiss chard for Tuscan kale, and so on. 
  • Use toasted bread if you don’t have stale bread.
  • The bread will continue to absorb liquid as the ribollita sits, so you may want to add some extra broth or water when reheating 

 

ABOUT THE CHEFS

Beth

Beth Williams is a food writer and recipe developer. Born and raised in Paris, France, Beth is obsessed with travel and good food and has a photographic memory for outstanding meals. She lives in Barcelona, Spain, with her husband. 

 

 

 

Meg

Meg Raines is a food photographer and recipe developer. Originally from Buffalo, NY, she travels abroad to find inspiration for her recipes and delectable food photography. Meg lives in Chelan, Washington, with her husband and three dogs. 

  • Total Time: 1 hour
  • Prep Time: 20 minutes
  • Yield: 8 servings
  • Ingredients:
    • 2 Tablespoons extra-virgin olive oil, plus extra for serving
    • 2 cloves garlic, peeled and chopped
    • 1 teaspoon red pepper flakes (optional)
    • 2 medium russet potatoes, peeled and cubed small
    • 2 large carrots, washed, scrubbed, and cubed small
    • 1 large yellow onion, peeled and diced small
    • 1 large fennel bulb, fronds removed, diced small
    • 1/2 pound Tuscan kale (aka dino kale, lacinato kale or cavolo nero), stems removed and roughly chopped
    • 1 15-ounce can diced tomatoes 
    • 1 15-ounce can cannellini beans, drained and rinsed
    • 4 cups vegetable stock 
    • ½ teaspoon salt, plus extra if needed
    • ¼ teaspoon fresh ground pepper, plus extra if needed
    • 2 large handfuls stale bread, torn into chunks
    • juice of half a lemon
  • Directions:
    1. Put olive oil, garlic, and red pepper flakes (if using) in a large pot over medium heat. 
    2. Sauté until garlic is fragrant, about 30 seconds. Be careful not to fry the garlic or it will turn bitter.
    3. Add potatoes, carrots, and onions. Stirring frequently, cook until the vegetables soften, about 8 minutes.
    4. While continuing to stir, add fennel and cook for an additional 5 minutes. 
    5. Add kale and cook until it is completely wilted, about 3 minutes.
    6. Add canned tomatoes, cannellini beans, vegetable stock, salt and pepper, and stir. 
    7. Bring to a boil, then reduce heat and simmer at least 15 minutes until all vegetables are very soft.
    8. Stir in the fresh lemon juice, turn off the heat, and stir in the bread chunks. 
    9. Cover and let sit for 5 minutes so the bread can absorb the liquid.
    10. Taste and adjust seasoning if required.
    11. Finish each bowl with a drizzle of extra-virgin olive oil.
    12. Stir well and serve immediately.
  • Note:

    TIPS

    • It’s an informal dish using leftovers, so don’t hesitate to make use of what you have on hand. For example, if you can’t find all the ingredients listed, you can use celery instead of fennel, sub navy beans in place of cannellini beans, or swap Swiss chard for Tuscan kale, and so on. 
    • Use toasted bread if you don’t have stale bread.
    • The bread will continue to absorb liquid as the ribollita sits, so you may want to add some extra broth or water when reheating 

     

    ABOUT THE CHEFS

    Beth

    Beth Williams is a food writer and recipe developer. Born and raised in Paris, France, Beth is obsessed with travel and good food and has a photographic memory for outstanding meals. She lives in Barcelona, Spain, with her husband. 

     

     

     

    Meg

    Meg Raines is a food photographer and recipe developer. Originally from Buffalo, NY, she travels abroad to find inspiration for her recipes and delectable food photography. Meg lives in Chelan, Washington, with her husband and three dogs. 

  • Credit:

    by Meg Raines and Beth Williams

 

 

 

 

 

 

 

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