Two seemingly disparate things are able to comfortably coexist: everyone’s grandmother can have a “secret” soup recipe and every one of those recipes likely follows a similar fundamental pattern. This ribollita recipe illustrates one such pattern, as it shows how to build a soup from the bottom up, beginning with a foundation of sautéed aromatics and gradually adding depth of flavor, texture, and color with other ingredients.
Ingredients
- EXTRA-VIRGIN OLIVE OIL
- 2 CELERY STALKS, DICED
- 1 YELLOW ONION, DICED
- 1 FENNEL BULB, DICED
- FINE SEA SALT
- 2 LARGE GARLIC CLOVES, MINCED
- 9 CUPS VEGETABLE STOCK OR CHICKEN STOCK
- ONE 28-OUNCE CAN CRUSHED TOMATOES
- 2 BAY LEAVES
- 5 THYME SPRINGS AND 5 FLAT-LEAF PARSLEY SPRIGS
- TIED TOGETHER WITH TWINE
- 1 CUP DRIED CANNELLINI BEANS, SOAKED
- OVERNIGHT, OR ONE 15-OUNCE CAN CANNELLINI
- BEANS
- 2 OR 3 PIECES OF PARMIGIANO-REGGIANO RIND, EACH
- A FEW INCHES
- PINCH OF RED PEPPER FLAKES
- FRESHLY GROUND BLACK PEPPER
- 3 SLICES OF STALE COUNTRY-STYLE BREAD, CUT INTO
- ½ -INCH CUBES AND TOASTED (ABOUT 2 CUPS) OR
- ABOUT 2 CUPS OF CROUTONS
- 1 SMALL BUNCH LACINATO (AKA DINOSAUR, AKA
- TUSCAN) KALE, STEMMED AND CHOPPED
- CHOPPED FLAT-LEAF PARSLEY, FOR GARNISH
- 1 LEMON
How to Make It
- ❶ Heat a large Dutch oven or stockpot over medium-high heat. Pour in enough oil to cover the bottom of the pan. When the oil is warm, add the celery, onion, and fennel. Season with salt and cook, stirring occasionally, until the onion is translucent and aromatic, 4 to 5 minutes. Add the garlic and cook until the garlic has softened, about 1 minute.
- ❷ Add the stock, crushed tomatoes, bay leaves, herb bundle, dried beans (if using canned beans, you’ll add them later), Parmigiano-Reggiano rinds, and red pepper flakes. Season with salt and black pepper. Bring to a simmer and cook on low heat, stirring frequently to prevent the rinds from sticking to the bottom of the pot, for 30 to 45 minutes.
- ❸ Add the bread cubes or croutons (and canned beans, if using) and simmer until the bread has absorbed the broth, the beans are soft and plump, and the soup begins to thicken, 20 to 30 minutes.
- ❺ Taste the soup and add more black pepper and salt, if needed. Discard the cheese rinds, bay leaves, and herb bundle.
- ❻ Serve each bowl of soup garnished with some chopped parsley and a squeeze of lemon juice.
