Italian Ribollita Soup
Soups • Italian
Description
Italian Ribollita Soup
Ingredients
- White Beans 10 oz
- Bay leaf 1 piece
- Potato 1 piece
- Spanish onions 1 head
- Carrot 2 pieces
- Garlic 3 cloves
- Celery stalk 3 pieces
- Olive Oil 0 fl oz
- Nigella Seeds a pinch
- Mild Chili Spice a pinch
- Canned Tomatoes (Pelati) 15 oz
- Kale 10 oz
- Stale Bread 5 oz
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Soak the beans in cold water overnight. Then drain the water.
Step 2
Add the beans to a pot of water along with the bay leaf, which will add flavor and soften the skin of the beans.
Step 3
Peel the potato and add it to the pot. Cook until the beans are soft; taste one to ensure it is delicious and tender. Cooking the beans may take up to an hour. Drain the water (leaving about 0.5 cup of the cooking water) and discard the bay leaf and potato.
Step 4
Peel and finely chop the onion, carrot, and garlic. Finely chop the celery.
Step 5
Heat a pan with a small amount of olive oil and add the vegetables along with the ground fennel seeds and chili pepper. Sauté very slowly over low heat with the lid slightly ajar for about 15–20 minutes, until they become soft.
Step 6
Add the tomatoes and bring to a gentle simmer for a few minutes.
Step 7
Add the cooked and drained beans with a small amount of the cooking water, and bring to a boil again.
Step 8
Finely chop the kale (stems and all) and add it to the pan.
Step 9
Cut the bread into small pieces and add it to the pan. The soup should be thick but not dry, so add a little more water if needed. Continue to cook for about 30 minutes to achieve a silky and thick consistency.
Step 10
Season the ribollita with salt and black pepper, and before serving, drizzle with high-quality extra virgin olive oil to give it a glossy, velvety texture.
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