Ribollita: Tuscan Bean, Cavolo Nero and Bread Soup
Inspired by techniques from America's Test Kitchen and NYT Cooking.
A thick, rustic Tuscan soup of cannellini beans, cavolo nero, tomatoes and soffritto, thickened with toasted bread that is whisked in until creamy. Finished with a generous drizzle of good olive oil.
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Method
- 1
Toast the bread. Heat the oven to 220 °C (200 °C fan). Spread the bread over the tray in a single layer and bake for about 10 minutes, stirring once, until dry and lightly golden. Drying the bread helps it soak up the broth and break down into a creamy texture rather than turning gluey.
- 2
Soften the soffritto. While the bread toasts, heat the 80 ml oil in the casserole over medium-high heat. Add the onion, carrots, celery and salt and cook for about 7 minutes, stirring, until softened. Stir in the garlic and chilli flakes for 30 seconds, just until fragrant.
- 3
Cook the tomatoes. Add the crushed tomatoes and their juice and cook for about 2 minutes, until slightly thickened. A brief cook takes the raw edge off the tomatoes and concentrates their flavour before the liquid goes in.
- 4
Simmer the greens. Stir in the stock, water, beans and cavolo nero and bring to a simmer. Lower the heat to medium-low, cover and cook for about 10 minutes, until the greens are tender. Cavolo nero holds its texture well, so it stays pleasantly silky rather than mushy.
- 5
Whisk in the bread. Stir in the toasted bread, cover and cook for 5 minutes until soft. Take the pot off the heat and whisk vigorously for about 2 minutes, until the bread breaks down and the soup turns thick and creamy. The starch from the bread thickens the soup into its signature spoon-standing consistency.
- 6
Season and serve. Taste and add a little more salt or chilli if needed. Ladle into bowls and drizzle each with olive oil. The raw oil adds a fresh, peppery richness that ties everything together.
Storage
Cool and refrigerate in a covered container for up to 3 days. Reheat gently, adding a splash of water as it thickens, until piping hot (74 °C). Freezing is not recommended once the bread is added. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large casserole (at least 5 litres) with a lid
- rimmed baking tray
- chopping board and sharp knife
- wooden spoon
- whisk
- ladle
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 335 kcal |
| Protein | 9.2 g |
| Carbohydrate | 36.1 g |
| of which sugars | 8.2 g |
| of which free sugars | 1.3 g |
| Fat | 18.6 g |
| of which saturates | 2.7 g |
| Fibre | 8.1 g |
| Salt | 2.28 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
