Ribollita (Tuscan Minestrone)
- Ready In:
- 2hrs 25mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
- 3 tablespoons olive oil, plus extra for garnish
- 1 cup chopped onion
- 1⁄2 cup chopped leek, white and light green parts only
- 1⁄2 cup diced carrot (1/2-inch dice)
- 1⁄2 cup diced celery (1/2-inch dice)
- 1 tablespoon minced garlic
- 1 teaspoon crushed dried rosemary
- 1 (14 1/2 ounce) can diced tomatoes, with juices
- 8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
- 1 1⁄2 tablespoons kosher salt, plus more if needed
- 8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
- 8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
- 6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
- 8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
- 1 -2 whole garlic clove, peeled and halved
- 1 cup grated parmigiano-reggiano cheese, for garnish
directions
- Rinse and sort through the beans to remove any pebbles.
- Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
- Drain beans in a colander and reserve.
- Heat olive oil in a large heavy pot over med-high heat.
- When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
- Add in minced garlic and rosemary; saute 1 minute.
- Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
- Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
- Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
- Taste soup and season with salt, as needed.
- When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
- Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
- Garnish each serving with Parmesan cheese and a drizzle of olive oil.
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