Ribollita

Ingredients

• 400g (14 oz) cavolo nero (Tuscan black kale), ribs removed, leaves roughly chopped
• 2 cans (800g total) cannellini beans, drained and rinsed
• 1 large onion, diced
• 3 celery stalks, diced
• 3 carrots, peeled and diced
• 4 garlic cloves, minced
• 2 cups (500g) canned crushed tomatoes
• 1 sprig fresh rosemary
• 4 fresh sage leaves
• 6 tbsp extra-virgin olive oil, plus extra for drizzling
• 6 slices stale Tuscan bread (or sourdough), roughly torn
• 1.5 liters (6 cups) vegetable or chicken broth
• Salt and black pepper to taste
• Red chili flakes (optional)

Instructions

1. 1Heat 4 tbsp olive oil in a large, heavy pot over medium heat. Add onion, celery, and carrot. Cook slowly for 15 minutes until soft and beginning to turn golden — this soffritto is the flavor base of the soup. Add garlic and cook 2 more minutes.
2. 2Add crushed tomatoes, rosemary, and sage. Stir and cook 5 minutes until the tomatoes darken slightly.
3. 3Add the cavolo nero and stir until wilted, about 3–4 minutes. Season generously with salt, pepper, and chili flakes if using.
4. 4Mash roughly half the cannellini beans with a fork or the back of a spoon into a coarse paste. Add whole beans and mashed beans to the pot.
5. 5Pour in the broth. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 30 minutes, stirring occasionally, until the kale is fully tender and the flavors have melded.
6. 6Stir in the torn bread pieces. They should absorb the liquid and begin to dissolve into the soup, making it very thick — almost porridge-like. If it's too thick, add more broth. Taste and adjust seasoning.
7. 7For the full ribollita experience, let the soup cool completely, then refrigerate overnight. The next day, reheat gently over low heat (the 'reboil'), adding a splash of water if needed. Drizzle each bowl with your best olive oil before serving.