when I visit Italy
well north of Rome
i order this just about every day
even if
they dare to have it on a
spring or summer menu
you have to appreciate
thick hearty soup
to enjoy ribollita
it is not light
it is not delicate
it is me
as an allegory
in a soup
and here is the best part
day two
is better than
day one
seriously
2 cans cannellini beans--drained
1 large bunch cavelo nero, kale, swiss chard, or other dark leafy green--chopped
3 stems fresh italian parsley--chopped
3 garlic cloves--peeled and chopped
4-5 celery stalks-chopped
3 carrots--chopped
1 onion--chopped
1 large can diced tomatoes
1 loaf (approx) stale ciabatta or other hearty bread, crusts removed--sliced or torn
olive oil
chicken or vegetable broth
parmesan cheese
salt
pepper
In a large stockpot, fry the onion, celery, carrot, garlic and parsley in about 3 Tbs olive oil on low for about 30 minutes. Add the tomatoes, cavelo nero (or other leafy green), the beans and enough broth to cover. Simmer for an additional 50-60 minutes.
The bread and broth are used to manage thickness of the soup. I would start with 1/2 the bread and add more broth and let it sit on low heat for a bit, allowing the bread to break down. Add more bread or broth to achieve the consistency you enjoy. Season with salt and pepper. When serving, top with some parmesan cheese and a glug or two of good olive oil.