This autumn, I traveled extensively in Italy, inspired not only by the beauty of its historic and poetic landscapes but also by the Italians' relationship with food and their ability to transform simple ingredients into true wonders. Cucina povera, or "poor kitchen," has driven Italians to make the most of the resources at their disposal, creatively using ingredients that others might have tossed away. One of the things that continues to fascinate me about Italian cuisine is how they choose to use stale bread instead of discarding it. Whether it's bruschetta, panzanella, or hearty soups, Italians have always found ways to turn dry bread into culinary magic.
Today, however, I've settled on a comforting soup to warm the soul: ribollita, the beloved winter soup of Italians. Originating from Tuscany, this dish shows that stale bread is not only not wasted but treated with respect, elevated to the status of a special ingredient. The way I've prepared ribollita is based on the recipe—slightly adapted—of my friend Ioana, who has lived in Tuscany for nearly 20 years. In my research, I've noticed that, as with many Italian dishes, there isn't necessarily a standard recipe; everyone has their family recipe, with slight variations or differences. Here's how I made it:
INGREDIENTS for RIBOLLITA:
2 carrots
2 stalks of leeks
1 small onion
½ small Savoy cabbage
400 g of kale
2 tablespoons of tomato paste
250 g of canned cannellini beans
salt
pepper
4-5 slices of stale bread, cut into cubes
quality extra virgin olive oil
HOW TO PREPARE RIBOLLITA:
I started by preparing the ingredients. I peeled the carrots and leeks and sliced them into rounds, then chopped the cabbage and onion.
In a pot, I poured olive oil and sautéed the vegetables. I added enough warm water to cover them and let it boil for about 15 minutes, after which I added the kale leaves, chopped into strips. I stirred and added more warm water, allowing everything to simmer for half an hour.
While the soup was cooking (the word "ribollita" means "reboiled"), I divided the amount of beans into two portions. I kept the whole beans for one portion and pureed the second half in a small blender. I added both to the soup, along with the two tablespoons of tomato paste, stirred, and adjusted with water, allowing the soup to boil for another 10 minutes. I seasoned the soup with salt and pepper.
Next, I cut the stale bread into cubes and, after about 10 minutes, added it to the soup. I let it boil just long enough for everything to blend and then let it rest. In the serving bowl, I finished the ribollita with a drizzle of high-quality, fresh green olive oil, capturing the Tuscan spirit that still lingers with me.
Italians use Savoy cabbage and black cabbage (cavolo nero). If these are accessible to you, then you're in luck. If not, you can use regular cabbage and kale leaves, just as I did.
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