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Photo by: Joseph De Leo
In Italian the word ribollita translates as “reboiled” or twice-cooked. This make-ahead vegetarian soup is noteworthy for its rustic texture. A simple white bean stock is enriched with a variety of greens and tomatoes, slices of toasted bread are added, and the soup is refrigerated overnight. The next day, all you have to do is “reboil” the soup and serve with a drizzle of olive oil and a sprinkling of aged Parmesan cheese.
1. In a large bowl, cover the beans with cold water and soak overnight; drain. Or, if you prefer to do a quick-soak method, in a large saucepan, combine the beans and water to cover, bring to a boil, and cook for 2 minutes. Remove from the heat, cover, and let stand for 1 hour; drain.
2. In a very large soup pot, combine the beans, 12 cups water, garlic, and sage and bring to a simmer over medium-high heat. Reduce the heat to low and simmer for 1½ to 2 hours, or until the beans are tender. Let cool.
3. Remove 1 cup of the beans and reserve. With a hand blender, puree the remaining beans in the cooking liquid. Or puree in batches in a regular blender. Transfer to a large bowl and set aside.
4. Rinse out and dry the pot. Add ¼ cup of the oil and heat over medium heat. Add the onions and sauté for 10 to 12 minutes, or until softened and slightly browned. Add the carrots, celery, eggplant, potatoes, cabbage, chard, and kale, tossing the vegetables to coat them evenly. Add the tomatoes, season with salt and pepper, cover, and cook for about 20 minutes, or until the greens have wilted. (Toss them a few times to encourage even cooking.)
5. Add the pureed beans and cook, covered, for another 40 minutes, or until the soup is nicely thickened. Add the reserved beans and taste for seasoning. Add the toasted bread and cook for another 10 minutes, or until it is soaked through. Let cool, cover, and refrigerate overnight.
6. Shortly before serving, reheat the soup over low heat for about 20 minutes, or until bubbling. Taste for seasoning.
7. To serve, ladle the soup into soup bowls. Grate cheese over each bowl and drizzle a tablespoon or so of the remaining olive oil over each serving.
This must be made through Step 5 a day ahead.
Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include French bread, toasted, Freshly grated Parmesan cheese for serving, or Olive oil for serving.
Nutrients per serving (% daily value)
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