Ribollita
Description
Soffritto – the Italian sauté – should be prepared slowly over low to medium heat. Stale bread can be added directly to the soup, but it's tastier to fry it separately in olive oil. Be sure to add olive oil both when sautéing the vegetables and again at the end, just before serving. This will give the soup an extra Italian touch. Ladle into bowls and serve.
Instructions
- 1
Step 1
Ribollita ingredients.
- 2
Step 2
Soak the beans for 4-5 hours. Then cover with fresh water and cook until almost done. Drain the beans in a colander, reserving the cooking liquid.
- 3
Step 3
Cut the smoked bacon into small cubes and place it in a heavy-bottomed pot. Add a little olive oil. Chop the onion, leek, carrot, and garlic into medium-sized cubes. Warm the vegetables over low heat, stirring, for about 10 minutes.
- 4
Step 4
Add the sliced zucchini, pepper, and celery. Cook for another 15 minutes.
- 5
Step 5
Pour the chopped tomatoes in their own juice into the pan along with the liquid. It's convenient to chop them directly in the jar by rotating a narrow sharp knife. Simmer for about 5 minutes.
- 6
Step 6
Pour in about a liter of bean broth. Add the boiled beans and roughly chopped Chinese cabbage. Simmer the soup for about 10 minutes over low heat.
- 7
Step 7
Set aside about one-third of the vegetable solids into a bowl and mash into a coarse purée. Return it to the pot with the ribollita. Add as much bean cooking liquid or hot water as needed to achieve a thick soup consistency.
- 8
Step 8
Season the soup to taste with salt, add dried herbs, black pepper, and bay leaf. Bring to a boil, then remove from heat and cover with a lid. Let it steep for about 15 minutes.
- 9
Step 9
Toast thick slices of bran bread in olive oil until they develop a crispy, golden crust.
- 10
Step 10
Serve ribollita hot, with toasted bread. When serving, drizzle a little olive oil and sprinkle with grated Parmesan.