Tuscan Ribollita

30 minutes prep 3 hour active cooking 3 hour + 30 minutes total

Makes 6 - 8 servings

Jump to the recipe

Print Recipe

I’ve said many times that leftovers are my favorite ingredient, and they’re the foundation of this classic Tuscan bean soup thickened with bread.

If you’re like me, your refrigerator has some beans from the batch you cook every week and maybe some leftover farro. A half loaf of bread has been sitting on the counter for a few days and needs to be used soon or it will only be good for making breadcrumbs. I can pull a chunk of pancetta out of the freezer, see if I have a can of tomatoes in the pantry, and run to the store for a few vegetables. And I’ve got what I need to make ribollita.

Traditionally made on Friday, a day of fasting for observant Catholics, a simple bean and vegetable minestrone could be reheated or “reboiled” on Saturday, hence ribollita. The thrifty Tuscans never let stale bread go to waste, and the minestrone would be ladled over a thick slice in the bottom of the bowl.

Even if you don’t have the leftovers, you can make ribollita.

What You'll Need

Ingredients

1 cup Haricot Farms pinto beans
1/4 cup of Emmer Farro
3 tablespoons, chopped Smoking Goose Pancetta Tesa
1 onion, chopped
1 stalk celery, chopped
1 large carrot, chopped
2 cloves garlic, chopped
5 sprigs flat leaf parsley, including stems, finely chopped
1 bunch cavolo nero, aka lacinato or Italian kale, chopped (including central rib)
2 yellow potatoes, peeled and cut into 1/2 inch pieces
1 cup + more as needed water
Crusty, Italian-style bread, 1 thick slice per serving
1/4 cup + more to serve Novo Frantoio extra virgin olive oil
1 teaspoon + more as needed Italian fine sea salt
1 can Bianco di Napoli crushed tomatoes
To serve Bertinelli Parmigiano Reggiano

Equipment

2 Medium Saucepans
1 Stock Pot
Measuring Cups
Measuring Spoons

If you have leftover soup, cut some bread into cubes, mix it into the soup until it’s thick and porridge-like. Store in the refrigerator overnight, then drop spoonfuls into a hot skillet slicked with olive oil to make ribollita fritters.

What you'll have to do

Step 1

Cook 1 cup of beans in salted water until tender, about 2 hrs, adding water as needed to keep covered. Use a wooden spoon to mash some of the beans.

Step 2

While the beans simmer, cook 1/4 cup of farro in salted water to cover until tender, about 45 min, adding water as needed to keep covered.

Step 3

Cook pancetta, onion, carrot, celery, garlic, and parsley in 1/4 cup of olive oil with 1 teaspoon of salt until soft and beginning to brown, about 15-20 minutes. Add tomato, cavolo nero, potatoes, and 1 cup of water, reduce heat, cover, and simmer 30 minutes.

Step 4

Add the cooked beans and farro along with any cooking liquid, taste and add salt as needed. Add more water if the soup seems too thick. Simmer for 30-60 minutes.

Step 5

To serve, place a slice of bread in the bottom of a wide bowl, ladle the soup over it, drizzle with good olive oil and sprinkle with grated Parmigiano Reggiano cheese.