Ribollita

Recipe by: Diane Rossen Worthington | from The Taste of the Season

Cookstr

Course: Main Course

Total Time: A Day Or More

Skill Level: Moderate

Cost: Inexpensive

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.

Yield: Serves 8

INGREDIENTS

1 pound dried cannellini beans
12 cups water
3 garlic cloves, peeled
5 fresh sage leaves
½ cup fruity olive oil
2 onions, coarsely chopped
3 carrots, peeled and sliced
3 stalks celery, sliced
1 medium eggplant, peeled and cut into ½-inch pieces
2 medium russet (baking) potatoes, peeled and thickly sliced
½ small Savoy cabbage, cored and coarsely chopped
1 bunch red Swiss chard, trimmed and coarsely chopped
1 bunch kale, trimmed and coarsely chopped
One 14½-ounce can crushed tomatoes
Salt and freshly ground black pepper
12 slices French bread, toasted
Freshly grated Parmesan cheese for serving
Olive oil for serving

Directions

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.

Notes

Advance Preparation

This must be made through Step 5 a day ahead.

Editor's Note

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 447kcal (22%)

Calcium 254mg (25%)

Vitamin C 109mg (181%)

Vitamin A 750mcg RAE (25%)

Potassium 1869mg

Magnesium 196mg

Protein 18g

Sugar 7g

Fiber 19g

Total Carbohydrate 65g