Ribollita

Ribollita means "reboiled" — this was the food of Tuscan peasants who stretched yesterday's minestrone by adding stale bread and cooking it again until it became thick as porridge. Anchored by cavolo nero (Tuscan black kale), cannellini beans, and leftover bread, it is one of the great examples of cucina povera: poverty cooking that transcends its origins. Ribollita is arguably better on day two or three. It should hold a spoon upright.

Serves: 6

Ingredients

• 400 g (14 oz) canned cannellini beans, drained, half roughly mashed
• 300 g (10.5 oz) cavolo nero (Tuscan kale), stems removed, leaves torn
• 200 g (7 oz) stale country bread, torn into chunks
• 1 large white onion, diced
• 3 celery stalks, diced
• 2 medium carrots, diced
• 4 garlic cloves, sliced
• 400 g (14 oz) canned whole tomatoes, crushed by hand
• 1 litre (4 cups) vegetable or chicken stock
• 60 ml (4 tbsp) extra virgin olive oil, plus more to finish
• 1 sprig rosemary
• 1 sprig thyme
• Pinch of chili flakes
• Salt and black pepper

Instructions

1. Heat olive oil in a large heavy pot over medium. Add onion, celery, and carrot with a pinch of salt. Cook 10–12 minutes until very soft and golden.
2. Add garlic and chili flakes. Cook 2 minutes. Add tomatoes, rosemary, and thyme. Simmer 10 minutes until slightly reduced.
3. Add both whole and mashed cannellini beans and stock. Bring to a simmer and cook 15 minutes.
4. Add cavolo nero and stir well. Cook 20 minutes until tender and silky.
5. Stir in torn bread. The bread should absorb the broth and collapse into the soup, thickening it considerably. Cook 10 minutes more, stirring often to prevent sticking.
6. Remove herb sprigs. Season generously with salt and pepper. Serve in deep bowls with a very generous pour of your best olive oil over the top.

Cook's Notes: Do not use fresh bread — it turns gluey rather than absorbing beautifully. Ribollita improves dramatically reheated the next day with an extra splash of water to loosen. It should be thick enough to eat with a fork.