morsels45

morsels45 said

Ribollita

Yesterday’s soup, thickened with yesterday’s bread.

Ribollita
Photo: Ta4e Negodue, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make ribollita

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Reboiled, as the name says

90 minutes · serves 6 · Medium

What you need

  • 1 tin cannellini beans
  • 1 onion, 2 carrots, 2 celery sticks, all diced
  • 4 garlic cloves
  • 1 tin chopped tomatoes
  • 1 head cavolo nero, shredded
  • 300g stale sourdough
  • 1.2L vegetable stock
  • Olive oil

What you do

  1. 1Cook the onion, carrot and celery in plenty of oil for 15 minutes, gently. No colour, just softness.
  2. 2Garlic, then tomatoes, cooked 10 minutes until they darken.
  3. 3Stock and beans — blitz half the beans first to thicken it — then the cavolo nero. Simmer 30 minutes.
  4. 4Tear the bread in and stir until it collapses. Take it off the heat and leave it an hour.
  5. 5Reheat to serve, which is the actual point of the dish, with a great deal of oil poured over.

Same day

45 minutes · serves 4 · Easy

What you need

  • 1 tin cannellini beans
  • Onion, carrot, celery
  • Tinned tomatoes
  • Kale
  • Stale bread
  • Stock
  • Olive oil

What you do

  1. 1Soften the vegetables, add tomatoes and stock.
  2. 2Beans and kale, 20 minutes.
  3. 3Bread torn in for the last 10 minutes. Oil over every bowl.