Cavolo nero and bean soup (ribollita)

Name: Cavolo nero and bean soup (ribollita)
Cook time: 1 h
Yield: 4-6
Cuisine: Italian
Ingredients: 4 tbsp extra virgin olive oil; 2 carrots, finely chopped; 2 onions, finely chopped; 1 celery heart, finely chopped; 3 garlic cloves, chopped; 250g cavolo nero, cleaned and washed, leaves roughly chopped; 350g sliced, peeled potatoes; 2 x 400g cans borlotti beans; 400g can cannellini beans; 400g can chopped tomatoes; 4-5 sprigs of fresh thyme; 150g savoy cabbage, chopped; salt and pepper; bread, to serve

Steve Manfredi

January 26, 2023

A lovely, chunky winter meal.Marco Del Grande

Time:30 mins - 1 hourServes:4-6

This traditional thick soup is adapted from a recipe by chef Marco Ribechini from Villa Bongi in Lucca, Tuscany.

Ingredients

4 tbsp extra virgin olive oil
2 carrots, finely chopped
2 onions, finely chopped
1 celery heart, finely chopped
3 garlic cloves, chopped
250g cavolo nero, cleaned and washed, leaves roughly chopped
350g sliced, peeled potatoes
2 x 400g cans borlotti beans
400g can cannellini beans
400g can chopped tomatoes
4-5 sprigs of fresh thyme
150g savoy cabbage, chopped
salt and pepper
bread, to serve

Method

1. In a large soup pot, heat the olive oil and lightly fry the carrot, onion, celery and garlic for 2-3 minutes.
2. Add the cavolo nero to the vegetables with the potatoes and lightly fry for a further 5 minutes.
3. Drain one can of borlotti beans, plus the cannellini beans, and add to the vegetables, along with the chopped tomatoes, thyme and cabbage. Season with a few good pinches of salt, mix well, turn up the heat and add enough water to just cover. Once it boils, turn to a simmer for 30 minutes.
4. Drain the second can of borlotti beans, and mash them roughly with a fork. Add to the soup and simmer for a further 15 minutes.
To serve: Season with salt and pepper and serve with toasted bread and a good drizzle of the best extra virgin olive oil available.