Ribollita means reboiled, and that tells you the texture. This is not a thin vegetable soup with bread on the side. The bread goes into the pot and thickens the beans, greens, and vegetables until the spoon can stand a little resistance.
The Tuscan version depends on patience more than difficulty. Cook the vegetables slowly, mash some of the beans for body, and give the bread time to disappear into the broth. It is even better the next day.
Set servings and units first. You can change them anytime.
Warm the olive oil in a heavy pot over medium heat. Add the onion, carrot, celery, garlic, and a pinch of salt and cook 12 minutes until soft.
Add the tomatoes and thyme and cook 8 minutes until the tomato darkens slightly.
Mash half of the beans with a ladleful of stock. Add the mashed beans, whole beans, remaining stock, and cavolo nero to the pot.
Simmer 30 minutes, stirring occasionally, until the greens are tender and the broth has body.
Add the torn bread and cook 10 minutes more, stirring until it breaks down into the soup.
Rest 20 minutes before serving. Reheat gently if needed and finish each bowl with olive oil and black pepper.
You made Ribollita. Time to eat.
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If ribollita pours like broth, it is not finished. Add more torn bread or simmer uncovered until it thickens.
Six Italian regions. Nothing reformulated. Imported direct.
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