The Path to Perfect Ribolita

Ribolita

            1 carrots, small dice (1/4” cubes)

            1 celery stalks, small dice

            1 yellow onion, small dice

            1 garlic clove, smashed and minced

            1 Tbs minced flat leaf parsley

            1 bunch lacinato kale, stemed and sliced thin

            Olive oil

1 Tbs Tomato paste

½ cup dry white wine

1 cup cannellini beans, cooked as above

1 quart vegetable broth

1 loaf stale hearty country bread; crusts sliced off, cut into ½” cubes

            ¼” slices of raw red onion for each serving

Put a large, heavy bottomed stockpot on the stove over medium heat.  Add the oil to cover the bottom and sprinkle in some salt.  Add the carrots, celery and onions and sweat till onions are translucent, but do not brown. 

Put the tomato paste into a small bowl and gradually add in a few tablespoons of broth, to thin out the paste and ensure it smoothly integrates into the soup. Turn the heat to medium high and add the tomato paste to the sautéing vegetables. Cook until the liquid evaporates and the oil is tinged a nice dark red.

Deglaze the pan with the ½ cup of white wine.  Add the kale, sauté until just starting to wilt.  Add the beans and all their cooking liquid and the 2 quarts of broth.  Bring to a simmer and cook for about 1 hour.  Turn off the heat and add the bread cubes and stir to fully coat.  Let everything sit as it cools to ensure the bread is completely broken down.  Consistency should remain thick and porridge like.

Once cool, scoop into a container and put into the fridge to sit overnight.  Obviously the soup can be eaten right now, but it will be infinitely better if can sit and let the bread incorporate itself and the flavors develop.

To serve, reheat the ribolita in a pan over medium-low heat, stirring to ensure it does not scorch.  Put a few scoops in each bowl, garnish with a “C” of good green extra virgin olive oil drizzled on top, a slice of red onion and a sprinkle of salt.