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Felidia's Tuscan Kale and Bread Soup (Ribollita)

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Joined: Dec 12, 2005


Posted to Thread #31181 at 12:16 pm on Nov 8, 2019

I've linked a much veggier version but here's one from their recipe book FELIDIA (restaurant in NYC).

3 TBL olive oil
1 onion, chopped
2 leeks, sliced
2 tsp fresh rosemary leaves
dash of pereroncino flakes
1 C dried cannellini beans, soaked overnight
3 QT water (used in recipe, not soaking water)
2 fresh bay leaves
1 C tomato puree
1 large bunch black kale (stemmed and chopped)
4 C crustless day-old bread
freshly ground Gran Padano

Saute onions 5 min in medium Dutch oven. Add rosemary and pepper flakes. Saute 1 minute
Drain beans, add to pot, add bay leaves and water. Bring to simmer and cook 45 minutes.
Season with salt, add puree.
Add kale. Cook until tender, 15-20 minutes (add more water if too thick)
Add bread and stir until it breaks down, about 15 minutes.
Discard bay leaves, ladle into soup bowls, drizzle with more olive oil and grate cheese on top.


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