Tuscan Ribollita

“How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?”–Cookie Magazine

My answer is: “Sounds pretty effin good if you take the soccer-packed Saturday out.”

I am sad to see that Cookie Magazine is no longer.  I’d read it while Cooper napped…and then my fantasies of vacationing in Bali WITH MY KID came to a halt when the laundry buzzer sounded and Coop woke up starving and needed me.  I loved it all- and all of it was ridiculously unattainable.  A girl can dream, can’t she?  Occasionally I ripped out some recipes, but this is the first that I actually made.  Now it makes me even more upset that they are shutting down.   Insert huge frowny face here _______________!

But I did knock another recipe down from my floor pile.  It’s the recipe on the far right.  Ta-da!

That makes me feel good.

What I like most about this soup is that the whole thing takes up about 4 inches of real estate on the magazine page.  This is important to me.  I love to cook, but now I don’t really have the time to make a big production out of it.  So if a recipe is over a page, I usually don’t budge.

The verdict- I am soo making it again.  Especially when it’s super cold outside.  Which is ALMOST happening here in the Bay Area.  Towards the end of the meal, I felt a food sweat coming on.  It was quickly remedied by opening the kitchen door.  I’m smart huh?

Casey’s comment “It’s like eating a bowl of pasta, but not!” It’s ridiculously thick and creamy (from the white beans).  Perfect with a glass of red wine and some toasty bread (yes I added carbs on top of carbs tonight!)  The kale will help you justify not having an accompanying salad…and oh man the flavor is super good.  I am easily transported back to a restaurant in Florence…drizzles of olive oil and fresh grated Parmesan…oh boy.

As time elapsed, the soup became soo thick it looked like stuffing.  I added a little chicken stock and it immediately turned back to soup again!  I think this is probably what I’ll do with the leftovers.

Here’s the first 5 ingredients you have to sauté:

first 5 ingredients

I thought that 3 cans was ridiculous.  Turns out I was wrong.  Most of them get broken down and thicken the sauce.

bean party!

I made my own toasted breadcrumbs out of stale bread

making bread crumbs

I browned them in a skillet after they were pulverized.

crumb

More kale!  I’m getting some good greenage this week!

kale sale

Tuscan Ribollita

(Recipe Cookie Magazine)

  • 3 cloves garlic, peeled & smashed
  • 1 small onion, peeled & roughly chopped (all i had was a red onion)
  • 1 carrot, peeled & chopped
  • 1 celery stalk, chopped
  • 4 oz. pancetta chopped
  • 1/2 cup olive oil
  • 1 15oz. can whole peeled tomatoes
  • 3 15 oz. cans cannellini beans, drained & rinsed
  • 2 cups chicken broth
  • 1 sprig fresh rosemary
  • 1 bunch kale, roughly chopped
  • 1/2 cup toasted bread crumbs
  • grated parmesan

1. In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2. Add the tomatoes and their juices, along with the beans, broth & rosemary.  Simmer, covered until the beans break apart, about an hour.

3. Add the kale and cook for 5 to 7 mins more.  Stir in the bread crumbs and serve, drizzled with the remaining olive oil & sprinkled with cheese.

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21 Comments

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  • October 8, 2009

    this is amazing….your photos are so gorgeous always.
    i haven’t forgotten about our lunch date. i would love to make that happen!

  • October 8, 2009

    this look so good and I am instantly adding it to my need to make file!

  • October 9, 2009

    This looks so good! Last night we had sausage and lentils, delicious! Had enough to freeze for later. Which is always great when there are only two of you! I will add this recipe to my must have on a rainy day list.

  • October 9, 2009

    Pancetta is my new favourite ingredient… it makes everything taste SO good!

  • October 9, 2009

    This makes me really wish Cyrus wasn’t allergic to beans. Sigh. BUT! Maybe I’ll make it while he’s out of town for work!

  • October 9, 2009

    This looks so delicious!

  • AH
    October 9, 2009

    Ohhhh….my husband and I went to Italy for the first time (yes – we will return) this May and I fell in love with Ribollita. I ordered almost everywhere we went. This version looks so much like what I ate all over Tuscany, my mouth is simply watering. Thanks for sharing, I can’t wait to make this!

  • October 10, 2009

    Once again you are the inspiration for a wonderful recipe. I wasted no time and purchased all the ingredients for what I’m sure will be a very tasty dinner tonight! Thanks again!

  • August 23, 2010

    Just made this and it was sooooo tasty!!! Yum :D

  • September 12, 2010

    Mmm! Yum yum! So glad i found this recipe today. Such a great dinner! Thanks for sharing it!

    • September 13, 2010

      Oooh! You remind me that I need to make it soon!! Enjoy Danielle!

  • Rebecca
    October 10, 2010

    Not a difficult recipe at all and very hearty. I have much to enjoy/share this week!

    • October 11, 2010

      Totally! I have all the ingredients to make some right now. Can’t wait to get into my kitchen and bust it out!

  • January 10, 2011

    This freezes well. Eating it for lunch after re-heating a frozen bowl. Delish!

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