Eataly London

Ribollita Recipe

Tuscan Vegetable Soup

Chock full of seasonal produce, this tasty Tuscan soup is very dense; traditionalists say it should be eaten with a fork, not a spoon. As the flavours continue to blend, this comforting soup only gets tastier over a couple of days, making ribollita the perfect weekday dinner made with simple ingredients from our market.

 

Ingredients (serves 8):

1 bunch Tuscan kale, cut into 5cm ribbons

1 head savoy cabbage, cut into 5cm ribbons

1 bunch Swiss chard, cut into 5cm ribbons

2 russet potatoes, peeled and diced

3 large carrots, peeled and diced

400g canned whole peeled tomatoes

2 courgettes, diced

1 rib celery, diced

2 leeks (white parts only), sliced

2 cloves garlic, sliced

400g cooked cannellini beans, half pureed

3 tablespoons extra virgin olive oil, plus more for finishing

½ teaspoon crushed red pepper flakes

1 bay leaf

Leaves of 1 sprig thyme

Fine sea salt, to taste

150g stale bread, cut into 5cm cubes

 

Place the olive oil, leeks and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes. Add the carrots and celery and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, cabbage, and chard and cook – always stirring! – until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.

Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Add 2 quarts of water, the bay leaf, the thyme and all of the beans. Season to taste with salt.

Bring to a boil and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf.

Add the bread cubes to the soup and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Let the soup rest off the heat for several minutes and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.

Eataly London