Ribollita Toscana — Chef Matteo Russo

1

Soak the beans

The night before, cover the dried cannellini beans with cold water and soak for at least 12 hours. Drain and rinse well. Place in a pot with fresh cold water, bring to a boil, then simmer for 60–90 minutes until tender but not falling apart. Reserve the cooking liquid.

Tip: Add a sprig of rosemary and a garlic clove to the bean cooking water for extra depth.

2

Build the soffritto

In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the finely diced onion, carrot, and celery. Cook gently for 12–15 minutes, stirring occasionally, until completely soft and golden. Add the sliced garlic and cook for another 2 minutes until fragrant.

3

Add tomatoes and aromatics

Crush the canned tomatoes into the pot with your hands. Add the rosemary, thyme, bay leaves, and parmesan rind if using. Stir well and cook for 10 minutes until the tomatoes have darkened and the oil has separated slightly.

Tip: The parmesan rind is the secret weapon — it adds a deep, savory richness that transforms the broth.

4

Add vegetables and simmer

Add the diced potatoes, shredded cavolo nero, and sliced cabbage. Pour in the warm vegetable stock and the reserved bean cooking liquid. Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 40 minutes, stirring occasionally.

5

Add beans and bread

Mash roughly one-third of the cooked beans with a fork to create a creamy base, then add all the beans to the pot. Tear the stale bread into rough chunks and stir it into the soup. The bread should absorb the broth and begin to break down. Simmer for another 20 minutes.

Tip: The soup should be very thick — almost a porridge. If it seems too thin, add more bread. If too thick, add a splash of stock.

6

Rest and serve

Remove the herb sprigs, bay leaves, and parmesan rind. Season generously with sea salt and black pepper. Let the ribollita rest for at least 20 minutes before serving — it improves dramatically as it sits. Ladle into deep bowls, finish with a generous pour of your best olive oil, and serve with grated parmesan.

Tip: "Ribollita" means "reboiled" — this soup is even better the next day, reheated slowly in the same pot.

Ribollita Toscana The bread soup that feeds the soul

Vegetables & Legumes