Ribollita - Twice-Cooked Florentine Vegetable Soup

My daughter told me that Ribollita was a soup that I had to make.  So, when I saw Bittman's recipe on the New York Times recipe feed, I decided that there couldn't be a better time.  It was raining and it was cold!  My daughter also followed up with the comment that she used Biba's recipe that was in Biba's Italy.  Both recipes had an appeal so I went to work doing my own variation...what can go wrong with vegetable soup?!  Nothing.  It was delicious!

First, what is Ribollita?  Ribollita is a Tuscan soup that is made with inexpensive vegetables such as cannellini beans, savoy cabbage, kale, carrots and onions to name a few and it is served over day old bread.  The word ribollita means "reboiled" so in the process it will be brought to a boil twice or, as the ancient soup came about:  reheated and then served over stale bread!  However you choose to do it and whatever vegetables you choose to use, it will be good!  I know that I didn't use the exact measurements for the vegetables.  I stayed in the range but put together what looked good to me....

Ribollita

Twice-Cooked Florentine Vegetable Soup

adapted from NYT Cooking, Mark Bittman 

and Biba's Italy, Biba Caggiano

5 Tbsp olive oil
1 small onion, chopped
2-3 cloves garlic, crushed (about a tablespoon)
2 celery stalks (about 2 cups)
2 carrots, peeled and coarsely chopped
1 large potato, peeled and coarsely diced (about 2 cups)
1/2 small head Savoy cabbage, cored and coarsely chopped (about 2 1/2 cups)
1 small bunch of leafy kale (I used about 3/4 of the bunch)
1-15 oz. can diced Italian tomatoes (San Marzano, if available)
1/4 cup finely chopped parsley
1 fresh rosemary sprig
1 fresh thyme sprig
2 cans cannellini beans, drained and rinsed
4 cups chicken stock (vegetable stock may be used) (Add additional based on the amount of vegetables that you are using.  I ended up with six cups of stock.)
5 thick slices crusty Italian bread
1/2  cup shredded Parmesan

Heat 2 Tablespoons olive oil in a large pot over medium heat.  When it is hot, add the onion, celery, and carrots.  Sprinkle with salt and pepper and cook, stirring occasionally, until the vegetables soften, about 5 to 10 minutes.

Add the garlic, parsley and stir until the garlic blooms.  Add the kale, cabbage, potato.  Stir.  Add the tomatoes and juices, drained and rinsed beans, rosemary, thyme and enough stock to cover the vegetables. Bring to a boil, then reduce the heat to low, cover the pan partially with the lid, and cook, stirring occasionally, until the vegetables are tender, about 45 minutes.

Remove the rosemary and thyme stems.  Taste.  Adjust the seasonings.

Ladle soup into bowls and place a slice of bread on top of the soup.  Drizzle with a bit of olive oil and top with shredded Parmesan.  Put the bowls under the broiler until the cheese is browned.

PRINTABLE RECIPE

This was a hearty and filling soup!

I am participating in Full Plate Thursday hosted by Miz Helen's Country Cottage.