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Ribollita, which translates to “re-boiled,” is a rustic traditional Tuscan dish celebrated for its rich flavors and history. This thick, stew-like soup is a staple in Italian cuisine, known to capture the essence of the Italian countryside with its use of simple, hearty ingredients. Originating from humble peasant roots, ribollita was traditionally made by reheating leftover vegetable soup and stale bread, transforming it into a comforting and nourishing meal. Over time, it has become a beloved dish, perfect for cool autumn evenings when the soul craves warmth and the taste buds yearn for something utterly satisfying. Layered with the flavors of vegetables, cannellini beans, and cavolo nero (Tuscan kale), along with the aromatic embrace of garlic and rosemary, each spoonful tells a story of Italian hearth and home.

Ingredients:

– 2 tablespoons extra virgin olive oil
– 1 large onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1/4 teaspoon crushed red pepper flakes (optional)
– 1 tablespoon tomato paste
– 2 cups of diced tomatoes, fresh or canned
– 2 cups cooked cannellini beans, or one 15-ounce can, drained and rinsed
– 1 small bunch cavolo nero (black kale), stems removed, leaves roughly chopped
– 4 cups vegetable broth or water
– 3 cups stale country bread, torn into bite-sized pieces
– 1 tablespoon chopped fresh rosemary
– Salt and freshly ground black pepper, to taste
– Grated Parmesan cheese, for serving
– Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until the vegetables are soft and the onion is translucent, about 8-10 minutes.
2. Stir in the garlic and crushed red pepper flakes, cooking for another minute until the garlic is fragrant.
3. Mix in the tomato paste, stirring well to coat the vegetables, and let it cook for about 2 minutes to caramelize and deepen the flavor.
4. Add the diced tomatoes, cannellini beans, and cavolo nero. Pour in the vegetable broth or water. Bring the mixture to a boil.
5. Reduce the heat to low and simmer for 30 minutes, allowing all the flavors to meld beautifully.
6. Add the bread pieces and rosemary, stirring as the bread absorbs the liquid and starts to break down, giving the soup its signature thick texture.
7. Season with salt and freshly ground black pepper to taste.
8. Serve hot, garnishing each bowl with a drizzle of extra virgin olive oil, grated Parmesan cheese, and a sprig of fresh basil.

Cooking Tip: Ribollita tastes even better the next day as the flavors deepen. Feel free to reheat it gently, allowing the soup to thicken further, hence its name “re-boiled.”

Serving Suggestions: Pair ribollita with a glass of full-bodied Chianti or any red wine you fancy. Its robust flavors also make it a great accompaniment to roasted meats or a simple salad tossed with balsamic vinaigrette.

This Tuscan favorite not only delights with its comforting flavors but also provides a wholesome and healthy way to enjoy seasonal vegetables and legumes.
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