Ribollita is a robust Italian, specifically Tuscan, soup containing bread (a way to use up day old bread), and vegetables such as cabbage, kale, tomatoes, carrots plus cannellini beans. I stumbled across this soup while looking for ways to use up some leftover cabbage and kale. It is actually a meal in itself. When chopping the veg. remember that they have to fit on a spoon so err on the very small side so you can taste a bit of everything in one go.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
1 large onion – finely chopped
2 large cloves of garlic – grated
1 largish carrot – sliced and diced
14 oz canned tomatoes (San Marzano if possible, they are the best tasting tomatoes)
2 oz. kale – finely sliced and chopped
1/8 of a cabbage – finely sliced and chopped
14 oz cannellini beans
3 cups of veg/chicken broth
Heat the oil in a cast iron casserole dish/Dutch oven and when sizzling add the onion and let soften and brown before adding the garlic and cook for a further few minutes.
Tip in the rest of the ingredients, bring to a boil then simmer for 30 minutes.
