Ribollita Soup
I personally love this recipe just as written below. As with any soup, it always tastes better if made the day before. This recipe is a great way to incorporate kale into your repertoire as well as to use up leftover bread. And no, you don’t have to use dried beans, you can use canned, but the dried beans are less mushy. And speaking of mushy, a few of my family members preferred to add the bread at the last minute so it wasn’t quite so….soggy. I believe it’s a texture issue. 🙂 Also, if you can’t find fresh basil, you can use canned tomatoes with basil already them*. BTW, sometimes I’ve soaked the beans overnight and the next day I have no time to actually make the soup. I’ve then drained the water and used them the following day with no problems.
1/2 pound dried white beans (cannellini, Great Northern) OR 3 15-oz cans of white beans, drained and rinsed
Kosher salt
1/4 cup olive oil
1/3 pound pancetta, diced
2 cups yellow onions, peeled and diced, about 2 onions
1 cup carrots, peeled and diced, about 3 carrots
1 cup celery, diced, about 3 stalks
6 garlic cloves, peeled and minced
1 teaspoon freshly ground pepper
1/4 teaspoon crushed red pepper flakes
1 cup white wine (or red, whatever is open)
1 (28-oz) can diced tomatoes (or whatever canned tomatoes you have around – whole tomatoes, puree, w/basil, etc.)
4 cups Lacinato kale leaves, coarsely chopped, stems removed and discarded
1/2 cup chopped fresh basil (*see note above)
8 cups chicken stock
4 cups sourdough or Italian bread, cubed and crusts removed
1/2 cup Parmesan cheese, freshly grated
If using dried beans, put them in a large bowl and cover with cold water by 1-inch. Cover with a towel, put in the fridge, and let soak overnight. Drain and rinse, when ready to use.
In a large soup pot, heat your olive oil. Stir in your onions and pancetta and sauté for about 8 minutes.
Add in your carrots and celery. Sauté another 8 minutes.
Add in your garlic, pepper, and red pepper flakes. Sauté one minute.
Add in your wine. Let simmer and reduce for about 4 minutes or until the alcohol has evaporated.
Add the tomatoes, kale, and basil (if using) and cook another 5-7 minutes over medium heat. Stirring occasionally.
Pour in your chicken stock and your drained beans. Bring to a boil. Reduce heat and simmer 40-45 minutes. Check the beans for doneness. You may need to simmer another 5-10 minutes. (If using canned beans, add them after the first 30 minutes of simmering and continue to simmer another 15 minutes or so.)
Taste and check your seasonings. You may need to add a bit more salt.
At about 35 minutes of total simmering, add in your bread cubes and let simmer the last 10 minutes which is the traditional way to make ribollita. Or, do like our family and sprinkle the bread on top of the soup just before serving.
Spoon into bowls and sprinkle with Parmesan cheese.
So delicious. A complete meal in one bowl. Easy on the dishwasher. Enjoy.
YIELD: One big pot full
I’ve raised 3 kids (21, 23, 25) and I must say, I wasn’t sure if I had done the right things until just recently. When my 21 year old foodie called me to tell me she got a job working at Morimoto Waikiki and cooked the line alongside the Iron Chef himself. When my son in Manhattan closed his first deal at his new job and sent an email to say he wouldn’t be the man he is today without our role modeling. And when my oldest son, who struggled academically, was promoted to manager and head trainer at his restaurant and told he has the best work habits of anyone there. It’s when they become adults that everything you worked on with them for 20 years really begins to shine! And yes, I think cooking is a bit of the same.
Ah, Michele, thank you for sharing from the “flip side.” Sometimes it’s hard to see the forest for the trees. I hope I can share a similar story in a few years. I love that your kiddos are following in your foodie footsteps. Thank you for stopping by!
OMG! I laughed so hard at the note & picture from your son about the toilet…I thought I was going to wet myself.
It is so nice and comforting to know that we all worry that we aren’t doing the “right” thing(s) – but, there are days when I do get glimpses that some of it has sunk in and it makes me smile and a little sigh of relief escapes me.
I think your advise to your son about the hardest part is just getting the first draft down on paper and then it is easier is great…we just have to do that with our children, just get some standards out there and keep working and changing as we go.
Some of it will be right and some won’t, but at least they will know that we care enough to try, because we are their mothers and we love them no matter what.
Kathleen, I love what you say here:
“Some of it will be right and some won’t, but at least they will know that we care enough to try, because we are their mothers and we love them no matter what.”
Makes me tear up. Thank you for that…. xo
Carrie I have stopped myself from writing as many notes as I used to a few years ago but you’ve got a great rationale for putting them up. You don’t have to repeat yourself! I would like to show my six year old your six year old’s note. Very smart.
Those 6-year-olds….not much gets past them! 🙂 Thanks for stopping by, Shalini!
You’re very welcome! I loved the last three posts. Makes for good reading!
Carrie,
I love Will’s note!!! Too funny. I think you do a lot of “right” things. Thanks for another great story and recipe!! xo
You are so welcome, Kandi! Wish I could put up some of the “notes” of the 12 and 14-yr-old…but they’d have my head.
As Michele put it so well; when they become adults you will know…… All we wanted was to have our kids become caring and loving individuals. All three of you have done just that! We sit back and watched how you raised your kids and what they are becoming. We watched as you and your sister have given so much of yourself to others – you do us proud.
Aww…thanks, Dad. xoxo
I love the Dinner Table Creed response note — adorable!!