Ribollita: A Taste of Tuscan Sunshine

There’s something deeply comforting about a recipe that feels less like a set of instructions and more like a story passed down through generations. Ribollita, which literally means "reboiled," is one of those dishes. Hailing from the heart of Tuscany, it’s a humble peasant soup born from necessity, designed to make the most of stale bread and yesterday’s minestrone. It’s not fancy, but what it lacks in glamour, it more than makes up for in soul-warming, hearty flavor. This is the kind of meal that simmers on the stove all afternoon, filling your home with an aroma that feels like a hug.

Gathering Your Goodness

Part of the beauty of this soup is its flexibility. Don't have kale? Swiss chard works beautifully. No fresh herbs? A teaspoon of dried will do in a pinch. It’s a canvas for what you have.

• 5 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3-4 cloves garlic, minced
• Salt and pepper to taste
• 1 can (15 oz) cannellini beans, drained (and rinsed if canned)
• 1 can (14 oz) diced tomatoes, with their juices
• 4 cups vegetable stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bunch kale, stems removed, leaves torn
• 4-5 thick slices of stale, crusty bread
• 1/2 red onion, thinly sliced
• 1/4 cup grated Parmesan cheese

Building the Foundation

Good soups always start with a good base. This "soffritto" of onion, carrot, and celery is the secret. Don't rush it—let the vegetables get soft and sweet.

• Warm 2 tablespoons of the olive oil in a large, oven-safe pot over medium heat. Add the onion, carrot, celery, and garlic. Sprinkle with a good pinch of salt and pepper.
• Cook, stirring every now and then, until the vegetables have softened and smell amazing, about 5 to 10 minutes.

Let It Simmer

Now we add the heart of the soup. As it bubbles away, the flavors will start to find each other and become best friends.

• Preheat your oven to 500°F (260°C).
• To the pot, add the drained beans, diced tomatoes with their juices, vegetable stock, and the rosemary and thyme sprigs.
• Bring it all to a boil, then reduce the heat to a steady, gentle bubble. Cover the pot and let it cook for