Ribollita

GialloZafferano’s selected ribollita follows a Tuscan bread, bean and vegetable soup. Cavolo nero, savoy cabbage and chard join cannellini beans in a thick preparation scented with thyme.

The dried beans soak, drain and rinse before cooking in fresh unsalted water. Half the cooked beans are reserved whole, while the rest blend with their own cooking liquid to form the soup’s bean broth.

Olive oil starts onion, celery, carrot and garlic with thyme. Potatoes and the prepared leafy vegetables join them before salt, black pepper, crushed peeled tomatoes and the bean broth enter the pot.

The reserved whole beans are added after the vegetables have simmered. Slices of stale Tuscan bread are submerged in the soup, which cools and rests in the refrigerator before the next cooking stage.

The soup returns to a boil, with additional water only if needed to adjust its thickness. A final olive-oil drizzle, black pepper and thyme complete the plated ribollita, bringing together softened bread, creamy beans and vegetables.