Ribollita, literally, “re-boiled,” is a hearty Tuscan soup that ensures that nothing goes to waste. Chef Maxwell Morrow at Parisi’s new underground space, Firenze a Tavola (4401 Tennyson St.), says an authentic ribolitta takes three days to prepare: “Minestrone is made the first day and eaten, the second day the leftover soup is layered with thin slices of bread and baked, the third day the leftovers are re-boiled.” This recipe is a little quicker. Serves 6.
Ingredients
12 ounces dried white beans, soaked overnight
1/4 cup extra-virgin olive oil
Chopped aromatic vegetables (garlic, onion, carrot and celery)
Thyme
2 medium potatoes, cubed
12 ounces black cabbage (also called Tuscan kale), shredded
12 ounces savoy cabbage, shredded
10 ounces Swiss chard leaves, shredded
1 tablespoon tomato paste (or 2 cups peeled chopped tomatoes)
Salt and freshly ground pepper
12 ounces stale dark bread
Directions
Cook beans in 8 cups salted boiling water. Puree half of the beans, reserving cooking liquid and remaining cooked beans separately. Add the puree into reserved liquid, set aside.
In a stock pot, warm olive oil. Add garlic and onion, and cook until soft. Add celery and carrot, a bit of thyme, and cook briefly.
Add potatoes, cabbage and Swiss chard. Dissolve tomato paste in a bit of warm water, season with salt and pepper, and stir over medium heat for a couple of minutes (or add chopped tomatoes).
Pour in pureed bean broth, and cook over low heat for about 1 hour. At the end, stir in reserved whole beans.
Slice bread into small pieces, and add to the soup. Cook for a couple of minutes, and remove from heat.
Set aside to rest overnight. Reheat, drizzling with a bit of olive oil. Serve hot or lukewarm, drizzled with olive oil, and finished with a grinding of pepper.
