|Yup, that's a lot of veggies.|
|San Marzano tomatoes- perfect for this soup.|
It doesn't look like all the greens are going to fit, but trust me...THEY WILL! Just keep adding, wait a little bit, and stir until the greens wilt. Then add more and repeat the process until everything fits under the lid. Cover and cook for about 20 minutes, or until all the greens have wilted.
While the veggies are cooking, here's where the fun starts. Reserve one cup of cooked beans from the bean pot and set aside. Then bust out the stick blender and puree the rest. (If you don't have a stick blender, use a regular blender but make sure the beans are very cool before you do it!)
|Don't throw away the rind!|
Simmer the soup with the lid on for about an hour. Then add the reserved beans and chopped bread and cook about 10 minutes more. Check the seasoning and add more salt and pepper if it needs it.
At this point, the soup is ready to serve with an extra dose of extra-virgin olive oil on top and some freshly-grated Parmesan cheese. However, the soup tastes even better the next day, and this is usually how I serve it. I refrigerate it overnight, then heat the soup in a 375 degree oven for about an hour, stirring occasionally.
Tuscan Ribollita Soup
1 lb. dried cannellini beans
¼ c., plus 2 T. good extra-virgin olive oil
3 cloves crushed garlic
4-5 fresh sage leaves
2 medium yellow onions, chopped
2 ribs of celery, chopped
2 carrots, chopped
2 medium potatoes, peeled and chopped
1 bunch chopped Swiss chard
1 bunch chopped kale
½ chopped small cabbage
15 oz. can of good tomatoes
3 thick slices of hearty day-old rustic bread
Salt and freshly-ground pepper
Leftover Parmesan cheese rind (optional)
1. Cover beans with cold water and soak overnight, or at least 6 hours. Drain the beans, return to the pot and add 12 cups of water, 2 T. olive oil, the crushed garlic cloves and sage. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer for 1-2 hours, or until the beans are tender. Season with salt and pepper and set aside to cool.
2. Heat ¼ c. olive oil over medium-low heat in a large casserole pot. Add the onions and cook until soft and translucent, about 10 minutes. Add the celery, carrots, potatoes, chard, kale, cabbage, and tomatoes, and season with salt and freshly-ground pepper. You may have to add the greens a little at a time, and as they wilt keep adding more until all the greens are in the pot. Cover and simmer for 20 minutes, or until all the greens have wilted.
3. Back to the bean pot, reserve one cup of beans and puree the rest with an immersion blender. Add the pureed beans and leftover Parmesan cheese rind to the pot of veggies. Simmer, covered, for about an hour. Add the reserved beans and the bread and cook for another 10 minutes.
4. For best results, let the soup cool and refrigerate overnight. The next day, heat the soup in the casserole pot at 375 degrees for about an hour, stirring occasionally. Before serving, top each bowl with a bit more olive oil and a generous dose of grated Parmesan cheese.
Enjoy! xo H