Soupy Sunday:Ribollita

Today I was pondering what to make….. We had plenty of chicken stock B made earlier this week in the fridge and a plethora of veggies.

I remembered a soup recipe that I made a few weeks ago {but still have not shared with you yet!} that gobbled up.

Soup is one of those things for me…. I enjoy it, but I could never eat it 5 days a week, no matter how cold it might be outside.

This soup is different.

It is the one soup I can recall loving so much I could just eat it several days in a row.


I pulled it from a Christmas gift cookbook [Barefoot Contessa at Home] that I had yet to dive into.

But, you all know the Barefoot Contessa, right?   {If you are not as obsessed with the food network as I am then humor me, because I think Paula, Giada and Ina are close friends of mine.}

Ribollita, adapted from the Barefoot Contessa…

  • 1/2 pound dried white beans, cannellini
  • salt
  • 1/4 cup olive oil, plus extra for serving
  • 1/4 pound large diced pancetta or smoked bacon
  • 2 cups chopped yellow onions (2 onions)
  • 1 cup chopped carrots (3 carrots)
  • 1 cup chopped celery (3 stalks)
  • 6 cloves minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can Italian plum tomatoes in puree, chopped
  • 4 cups coarsely chopped kale
  • 1/2 cup chopped fresh basil leaves
  • 6 cups chicken stock
  • 4 cups sourdough bread cubes
  • 1/2 cup freshly grated Parmesan, for serving

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

[I have substituted dried beans for cannellini beans in a can.  If that is the case, I simply drain and rinse them right before this recipe calls for adding them to the soup.  I will then just use water in lieu of reserved cooking liquid.]

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add thetomatoes with their puree,  the kale, and basiland cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Pour the beans AND the bean cooking liquid[or water]  into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.


Then, if you are like us…. Pack up for lunches….

And, If you are like me… I have been doing a whole lot of eating while still working at my desk-ness these past few weeks.

This makes me excited for lunch tomorrow…….even though it is Monday again….

Facebook Twitter Email Pinterest

Leave a Reply