Hearty Tuscan Ribollita

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Gather all your ingredients and prepare the vegetables: finely dice the yellow onion, carrots, and celery. Mince the garlic cloves. Roughly chop the lacinato kale and green cabbage.

   Ca. 10 min.

   Kokkens note: Mise en place, or 'everything in its place,' makes cooking much smoother and more enjoyable.

2. 2

   Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.

   Ca. 1 min.

3. 3

   Add the diced onion, carrots, and celery to the pot and sauté, stirring occasionally, for 8-10 minutes, until the vegetables are softened and the onion is translucent.

   Ca. 10 min.

   Kokkens note: This step, known as creating a 'soffritto' in Italian cooking, builds the foundational flavor of the soup.

4. 4

   Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to burn it.

   Ca. 1 min.

   Kokkens note: Burnt garlic can taste bitter, so keep a close eye on it and stir constantly.

5. 5

   Pour in the canned diced tomatoes, vegetable broth, and drained and rinsed cannellini beans. Season with salt and black pepper.

   Ca. 2 min.

   Kokkens note: Rinsing canned beans removes excess sodium and improves their texture.

6. 6

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld and deepen.

   Ca. 30 min.

   Kokkens note: A slow simmer helps the vegetables break down slightly and infuse the broth with their essence.

7. 7

   Stir in the chopped lacinato kale and green cabbage. Continue to simmer, uncovered, for another 10-15 minutes, or until the greens are tender and slightly wilted.

   Ca. 15 min.

   Kokkens note: Adding the greens later preserves their vibrant color and prevents them from becoming mushy.

8. 8

   Taste the soup and adjust the seasoning with additional salt and pepper if needed.

   Ca. 1 min.

   Kokkens note: Always taste your food as you cook; flavors can change and develop, requiring adjustments.

9. 9

   Tear the day-old rustic bread into bite-sized pieces and add them to the soup, gently pushing them down to submerge.

   Ca. 1 min.

   Kokkens note: Day-old bread is ideal as it absorbs the broth without disintegrating too quickly, creating the signature thick texture of Ribollita.

10. 10

    Let the soup sit for 5 minutes, allowing the bread to soften and absorb the flavorful broth.

    Ca. 5 min.

    Kokkens note: Avoid stirring too much after adding the bread; let it soak up the liquid naturally to achieve the desired consistency.

11. 11

    Ladle the hearty Ribollita into individual bowls and garnish generously with freshly chopped parsley before serving hot.

    Ca. 2 min.

    Kokkens note: A drizzle of high-quality extra virgin olive oil over each serving can enhance the flavor and richness.