What the heck is Ribollita? Ribollita is a beans and greens soup — this is Tuscan-style, which uses many types of greens — and stale bread. Traditionally, this soup is just made by ripping up the old, stale bread. We just throw the stale bread into the pot with the beans which are, of course, very affordable, and we stretch out the nutrition by the addition of all those greens.
Recipe featured on Rachael Ray in Tuscany.
Soak the cannellini beans overnight in water with the bay leaves, halved onion and some salt. The next day, simmer the beans until tender.
In a small saucepot, cover the dried porcini mushrooms with vegetable stock and simmer to reconstitute. Turn off heat.
In a medium pot, heat up vegetable stock over medium heat and keep warm.
In a large pot or dutch oven, heat up EVOO over medium heat. Add in carrots, remaining onions, celery and fennel and season with salt, let soften. Add in garlic and parmigiano reggiano rind. Wilt in the kale, swiss chard and cabbage. Grate in a little nutmeg and season with salt and black or red pepper.
