Tuscan Ribollita

Ingredients

3 cloves of garlic, peeled

2 carrots, peeled and cut into 2-inch chunks

1 celery stalk, cut into 2-inch chunks

1/2 cup extra-virgin olive oil

1 onion, peeled, cored and cut into eighths

1 tablespoon coarse kosher salt, or to taste

1/4 cup dry white wine

4 cups vegetable broth and 2 cups water

1 28-ounce can whole tomatoes, crushed

2 cans cannellini beans, drained and rinsed

2 medium thin-skinned red or gold potatoes, peeled and diced (about 1 pound)

3 cups savoy or green cabbage, chopped

3 cups chopped Tuscan Kale (lacinato kale or Cavolo Nero)

7 ounces stale white bread or sourdough, cut into cubes

1/2 cup chopped parsley

1 tablespoon chopped fresh thyme

1 teaspoon chopped rosemary

1/4 cup chopped basil

Freshly ground pepper and Pecorino or Parmesan (optional) for serving

Method Step 1

Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and allow it to mince. Drop in carrot and celery and allow to finely chop. Pieces should be the size of a pea or smaller. Set aside. Return the food processor bowl to the machine and add the onion chunks. Close the lid and pulse only until the onion is roughly chopped into medium-small pieces like a rustic dice.

Step 2

Heat ½ cup olive oil in a large heavy soup pot over mediumhigh heat. Add the chopped carrot mixture, chopped onions and salt and cook, stirring often, until the vegetables and onions are starting to take on brown colour and the bottom of the pot is forming a golden browned patina, 8 to 12 minutes.

Step 3

Increase heat to high and add in wine and bring to a simmer. Reduce the wine until it almost evaporates, 1 to 2 minutes. Pour in broth, water and tomatoes. Stir in cannellini beans, potatoes, cabbage and kale and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently until the potatoes are fork tender, 50 to 70 minutes.

Step 4

Stir the breadcrumbs into the soup along with the parsley, thyme and rosemary. Simmer again, pressing the potatoes and bread into the side of the soup pot to mash them with the spoon. Cook until the bread has almost dissolved, and the soup is very thick, about 15 minutes.

Step 5

Remove the soup from the heat. Stir in basil. Ladle ribollita into bowls and top with pepper and Pecorino. Serve with extra-virgin olive oil drizzled on top.

Vegetable, Bean and Bread Soup by Katie Webster: “Tuscan Ribollita is one of my favourite foods on the planet. If you have never had a bowl of ribollita soup, then get ready to fall in love! This classic Tuscan recipe is a hearty minestra, or vegetable bean soup, that has been thickened or “reboiled” with stale bread. I fell in love with it more than 25 years ago when I lived in Florence, and I am so excited to share my tips and tricks for making authentic Italian Tuscan Ribollita at home!”