Cooking Index - Cooking Recipes & Ideas"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita) Recipe - Cooking Index

"Twice-Boiled" Vegetable Soup With White Beans - (Ribollita)

In leaner times, this hearty soup provided a delicious way for Tuscans to use their leftovers: Ribollita means "reboiled," and the soup was always eaten two days in a row. Plus, it was poured into the bowl over a slice of stale bread, which we recommend that you do, too. Begin making it two days ahead, and don't leave out the final drizzle of olive oil.

Type: Vegetables
Courses: Soup
Serves: 10 people

Recipe Ingredients

2/3 cup 106g / 3.7ozDried Great Northern beans
10 tablespoons 150mlExtra-virgin olive oil
2 tablespoons 30mlChopped red onion
2 tablespoons 30mlChopped fresh parsley
1 tablespoon 15mlTomato paste
1 tablespoon 15mlRusset potato - peeled, sliced (large)
2 tablespoons 30mlCarrots - peeled, sliced (large)
2   Zucchini - sliced
1   Red onion - sliced
1   Kale or Swiss chard
4 oz 113gSavoy cabbage - thinly sliced
4 oz 113gGreen beans - chopped
1   Celery stalk - thinly sliced
1   Pancetta or bacon - (4 oz)
10 cups 2370mlCanned low-salt chicken broth - or more

Recipe Instructions

Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans.

Remove stems and ribs from Swiss chard; slice leaves. Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; saute 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; saute 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours.

Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight. Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.

This recipe yields 10 servings.

"Lynn Thomas of the Food Forum BB at"


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