My allotment Ribollita - a leftover vegetable soup.

Ribollita in Italian means re-boiled, and simply refers to a leftover vegetable soup, mixed with stale bread and then reheated.

My recipe is more like a guideline since the soup has been traditionally cooked with pretty much whatever was available from the vegetable garden.

Ingredients:
5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves of minced garlic
Salt and ground black pepper
1 Tbsp. tomato paste or 1/3 cup of canned diced tomatoes or 1 fresh tomato
1/2 cup cooked or canned cannellini beans
1L vegetable or chicken stock
250-300g chopped kale
4 large, thick slices whole-grain bread
1 small red onion, thinly sliced
2-3 thyme sprigs (leaves only)
crushed red pepper flakes
1 bay leaf

optianal:
Add fresh vegetables:
Sweet potatoes or butternut squash (cook before adding)
Savoy cabbage
Swiss chard
Zucchini
Leeks (white parts only), sliced
...freshly grated Parmesan

How i did it:
- Start by putting the dried beans in salted, cold water – about five times as much water as beans by weight.
Now heat the beans to a gentle simmer – keep the beans at a simmer, never a hard boil.
The time of cooking really varies on the bean variety and there is no better method than… tasting.
Cannellini beans usually take way more than an hour – and possibly over three hours.
When the beans are cooked, drain them, reserving the cooking water.
In a blender or food processor, puree about 3/4 of the beans and return the bean purée to the cooking water with remaining whole beans.
OR: Drain the beans; if they’re canned, rinse them as well.

- Meanwhile, prepare the soffritto: put 2 tablespoons of the oil in a large pot over medium heat.
When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

Add the thyme leaves, the remaining fresh vegetables, the tomato paste, the bean purée + whole beans (with its water if You like), along with an additional 1L of stock.
Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

Fish out and discard rosemary and thyme stems, if you like, and stir in kale.
Taste and adjust seasoning.

Add bread in large pieces and wait.
Wait, wait and wait again.
...so the bread essentially falls apart and thickens the soup.
The soup should be thick but not dry, so add a little more cooking water if you need to loosen it.
Then cook again for 5 minutes until boiling but only before serving.
OR: Let soup sit for at least a few hours, ideally overnight.
Then, reheat the soup, boiling for a few minutes at low heat.
Stir, add olive oil and eat.

You can scatter red onion slices over the top, drizzle with oil and sprinkle with Parmesan if you like.

There are a few boundaries for your creativity:
Ribollita was originally developed as a way to utilize stale bread.
- cook the dried beans without soaking them: “slowly.”
If you cook the fresh beans and add rosemary and salt in the cooking water, you can use some of that water to thicken and flavor the soup.
Another trick is to use a hand blender to blend sauteed garlic cloves, a some cannellini beans and fried sage together and then add that paste to the soup.
Since cooking the beans takes so long, cook the beans the first day (maybe in the evening, while doing other stuff) and then prepare the soup the next day, which then serve on the third day (!) - the taste will be at its peak the following day.
If you don't have cannellini beans you can substitute:
- White (navy) beans
- Flageolets

- Try to keep the same proportion of vegetables to bread.
Cavolo nero should always be present for an authentic taste.
It is excellent when made with swiss chard, cavolo nero and good Italian stale bread.

- Don't stint on the herbs because the white beans absorb flavor.

- Don't put in the microwave.
Ribollita means "boiled again".

- Cook early in the morning or better the day before.

- Ribollita | authentic recipe | Italian recipes | Tuscan | soup

- Canned Or Dried Beans? 5 Ideas When Buying Beans - DrWeil.com

White Bean, Chorizo and Cavolo Nero Soup.

A chunky autumn soup-come-stew, made with white beans, paprika-laced chorizo sausage and Italian black cabbage leaves.

Ingredients:
2 tablespoons olive oil
1 large onion - halved and thinly sliced
pinch of dried chillies
half can of 400g Beans in Water
100g smoked dry-cured bacon lardons
100g spicy cooking chorizo - skinned and sliced
1 large garlic cloves - crushed
two small peeled floury potatoes, such as King Edwards: 1 - cut into small chunks, 1 - whole
1 litre chicken or vegetable stock
100g cavolo nero leaves - washed
2 tablespoons chopped flat leaf parsley
Salt and freshly ground black pepper

Method:
Heat 2 tablespoons of the oil in the casserole.
Add the bacon lardons and fry for 3 minutes until lightly browned.
Add the chorizo sausage and fry for another 1- 2 minutes until these too are lightly browned.
Add the onion and dried chillies, cover and cook over a low heat for 10 minutes until soft but not browned.
Add the garlic and fry gently for another minute, make sure that the garlic does not brown.
Stir in the potatoes (1 - cut + 1 - whole), beans, stock.
Bring to the boil, cover and simmer for 20 minutes until the potatoes are almost soft.

Meanwhile, slice the green leaves of the cavolo nero away from either side of the thin stalks.
Discard the stalks, bunch up the leaves and slice them across into 2.5cm wide strips.
Stir the cabbage into the soup, cover and simmer for 5 minutes.
Mash whole potato from soup with fork and stir in.
Uncover and simmer for another 2 - 3 minutes until the cabbage leaves are tender, the beans have heated through and the potatoes are just beginning to break apart.
Season to taste with salt and pepper.
Ladle the soup into warmed bowls and serve sprinkled with some chopped flat leaf parsley.

Cook's Notes
- If use dried white beans, such as haricot or cannellini - soaked overnight
Drain the soaked beans and add them to the pan with 1 litre of fresh cold water.
Bring to a simmer, part-cover and cook gently for 45 minutes - 1 hour until the beans are tender.
Add 1 teaspoon of salt, simmer for a further 5 minutes, then tip them into a colander set over a bowl to collect the cooking liquid.
Measure this and make up to 600 ml with water if necessary.
If more, return it to the pan and boil until it has reduced to the required amount.

- Seek out cooking chorizos that are sold whole from the deli counter rather than the pre-sliced chorizo sold in packets from the chilled cabinet.
The whole raw cured sausages have a much better flavour and texture for cooking.
- Any bright green leafy vegetable would work well in this soup like; kale, Savoy cabbage, Swiss chard or spinach.
Add to the soup and just cook until wilted down or tender.
This soup would work well with British butter beans.

Recipe adapted from:
- White Bean, Chorizo and Cavolo Nero Soup | Le Creuset

- Cavolo nero, meatball & cannellini soup recipe | BBC Good Food

- Italian Soup | Vegetables Recipes | Jamie Oliver Recipes

- Nigel Slater's classic ribollita | Food | The Guardian
Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion.