My favourite ribollita (La mia ribollita preferita)

Proper rustic Italian soup with beans, cavolo nero, veg & bread

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close
My favourite ribollita (La mia ribollita preferita)

My favourite ribollita (La mia ribollita preferita)

Serves 4
Cooks In1H 35M
DifficultySuper easy
Nutrition per serving
  • Calories 339 17%
  • Fat 9.8g 14%
  • Saturates 1.2g 6%
  • Sugars 8.6g 10%
  • Protein 15.8g 32%
  • Carbs 40.1g 15%
Of an adult's reference intake
Recipe From

Jamie's Italy

Tap For Method

Ingredients

  • 310 g zolfini or cannellini beans , fresh, or dried and soaked overnight
  • 1 bay leaf
  • 1 ripe tomato
  • 1 small potato
  • 2 small red onions
  • 2 carrots
  • 3 cloves of garlic
  • 3 sticks of celery
  • olive oil
  • 1 pinch of ground fennel seeds
  • 1 pinch of dried red chilli
  • 1 x 400 g tin of good-quality plum tomatoes
  • 310 g cavolo nero
  • 2 large handfuls of good-quality stale bread
  • extra virgin olive oil
Tap For Method
Recipe From

Jamie's Italy

Tap For Ingredients

Method

  1. Add your fresh or dried and soaked beans to a pan of water with the bay leaf – this will help to flavour the beans and soften their skins. Squash the tomato, peel the potato and add both to the pan. Cook until the beans are tender – taste one to check they’re nice and soft. Dried beans can take up to an hour, but check fresh ones after 25 minutes. Drain (reserving about half a glass of the cooking water), and discard the bay leaf, tomato and potato.
  2. Peel and finely chop your onions, carrots and garlic. Trim and finely chop the celery.
  3. Heat a saucepan with a splash of olive oil and add the vegetables to the pan with the ground fennel seeds and chilli. Sweat very slowly on a low heat with the lid just ajar for around 15 to 20 minutes until soft, but not brown.
  4. Add the tomatoes and bring to a gentle simmer for a few minutes.
  5. Add the cooked and drained beans with a little of the water they were cooked in, and bring back to the boil.
  6. Finely slice the cavolo nero (stalks and all) and add to the pan – it will look like loads, but don’t worry as it will cook down.
  7. Tear the bread into chunks, then moisten with a little of the cooking water and stir it in too. The soup should be thick but not dry, so add a little more cooking water if you need to loosen it. Continue cooking for about 30 minutes – you want to achieve a silky, thick soup.
  8. Season the ribollita with sea salt and black pepper, and stir in 4 good lugs of good-quality Tuscan extra virgin olive oil before serving to give it a glossy velvety texture.
  9. Delicious served on a cold winter’s day with lots and lots of Chianti!

Tips

Make it in advance to reheat the next day – you’ll find the flavours intensify.

View Comments