Tuscan Ribollita (Prato Style) 🍲

Name: Tuscan Ribollita (Prato Style) 🍲
Total time: 7200 s
Yield: Serves 2 servings
Ingredients: 1 onion; 1 large carrot; 1 celery stalk; 1 leek; A few leaves of savoy cabbage; A few leaves of lacinato kale (Tuscan kale); 1 sprig thyme; 1 can borlotti beans; Extra-virgin olive oil, salt, and pepper; as needed Broth; as needed Day-old rustic bread,

Michelle🍁🌻 @fioccodisale

La Spezia

This is a completely vegetarian recipe I discovered from a guy I follow who has his own YouTube channel. He actually lives just a few miles from me, and one day he posted a video of this recipe made by his mom. The version I’m sharing is the Prato-style ribollita.
For those who don’t know, this dish is meant to be eaten the next day. That’s where the name 'ribollita' (reboiled) comes from. It will be very flavorful and delicious.

Michelle🍁🌻 @fioccodisale

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Ingredients

About 2 hours

Serves 2 servings

1onion
1large carrot
1celery stalk
1leek
A fewleaves of savoy cabbage
A fewleaves of lacinato kale (Tuscan kale)
1 sprigthyme
1 canborlotti beans
Extra-virgin olive oil, salt, and pepper
as neededBroth
as neededDay-old rustic bread,

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Steps

About 2 hours

1

In a large pot, heat a drizzle of extra-virgin olive oil and add the roughly chopped onion and carrot. When they start to sizzle, add the celery sliced into rounds. Cook for about 10 minutes.
2

Meanwhile, cut the savoy cabbage into pieces, slice the leek into rounds, and chop the kale into pieces after removing the tough white center.
3

Add these vegetables to the pot and stir occasionally until the vegetables are wilted.
4

Take a can of borlotti beans and puree half of them. Add the pureed beans to the pot, along with enough broth to cover the vegetables. Reserve the other half of the beans to add near the end of cooking. If you prefer to use fresh beans, cook them and use both the beans and their cooking liquid, strained. I pureed half the can of beans and added broth to cover the vegetables.
5

Season with salt and pepper, add the thyme sprig tied at one end (so the leaves fall off and you can easily remove the stem), cover, and cook on low heat for about 1 hour. Shortly before the end of cooking, add the remaining whole beans.
6

Once ready, remove from heat. In a large bowl, layer some ribollita, then slices of day-old rustic bread about 1/4 inch thick, then more ribollita on top. Let it rest overnight.
7

The next day, heat some olive oil in a skillet and add the thickened ribollita.
8

Cook for a few minutes until it releases its broth. If it’s too dry, add a little more broth.
9

Serve and drizzle with extra-virgin olive oil. If you like, top with thin slices of raw onion.