Ribollita | Salad Ways | We're Growing
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Peasant food! - a great seasonal expression of the ‘Mediterranean Diet’. Ribollita literally means ‘reboiled’ – traditionally made in large quantities from vegetables and beans to be reheated on subsequent days. By all means add your favourite roast meat left overs to the recipe.
Course Main Dish
Servings 6 people


For the Beans
For the Soup
To Finish


  1. If using dried beans, drain them after soaking, rinse and then put into a large saucepan with the onion, bay leaf, garlic clove and rosemary. Add enough water to cover the beans by about 5 cm, bring to the boil, lower the heat to a bare simmer, partially cover and cook until the beans are tender, about 1 – 1.5 hours. Drain, reserving the liquid. Pulse half of the beans with some of the cooking liquid in a blender until you have a rough puree.
  2. If using tinned beans, drain and rinse them well, then mash or blend half of them with a little cold water.
  3. In a large saucepan, heat the olive oil and sauté the onion over a medium-low heat for about 15 minutes, until softened. Add the carrots, celery and leek and sauté for 5 minutes, stirring. Now add the tomatoes with their juice, the pureed and whole beans, stock, rosemary and thyme, and simmer gently for about 1 hour.
  4. Shred the kale, cavolo nero or cabbage leaves. Add to the soup and cook for 10 minutes more. Remove the sprigs of thyme and rosemary and add some salt and pepper.
  5. To serve, toast the slices of bread until golden, then rub with the garlic and brush with olive oil. Put a slice of bread in the base of each bowl, ladle over the soup and trickle some olive oil on top before serving.
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