Recipe for Tuscan ribollita – The Boston Globe

Serves 6

If you’d like to speed this recipe up, use canned beans, adding them just after the garlic and rosemary. The dried beans here are given a 1-hour quick-soak method. Author Betty Rosbottom recommends serving with toasted bread rubbed with garlic.

1 cup dried great Northern or cannellini beans
3 cups boiling water
3 tablespoons olive oil
1 onion, chopped
1 leek, white and light green parts, coarsely chopped
1 carrot, coarsely chopped
1 stalk celery, coarsely chopped
Salt and pepper, to taste
3 cloves garlic, finely chopped
1 teaspoon crushed dried rosemary
8 cups cold water
1 can (14½ ounces) diced tomatoes and their juices
½ small head Savoy cabbage, halved, cored, and cut into thick strips
1 medium Yukon Gold potato, peeled and cut into ½-inch dice
1 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
6 ounces Swiss chard, stems removed and leaves cut into ½-inch-thick strips
1 cup grated Parmesan (for garnish)
Extra olive oil (for sprinkling)

1. Rinse and sort through the beans to remove any pebbles. In a large bowl, combine the beans and the 3 cups boiling water. Set aside to soak for 1 hour; drain.

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2. In a soup pot over medium-high heat, heat the olive oil. Add the onion, leek, carrot, celery, salt, and pepper. Cook, stirring often, for 4 minutes. Add the garlic and rosemary and cook, stirring, 1 minute more.

3. Add the 8 cups cold water, tomatoes, cabbage, and beans. Bring to a boil, lower the heat, and cover the pan. Simmer for 1 hour. Add more water if the pan seems dry.

4. Add the potatoes, zucchini, and chard. Cover and simmer for 20 to 25 minutes or until all the vegetables are tender. Taste the soup for seasoning and add more salt and pepper, if you like.

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5. Ladle into bowls and garnish with Parmesan and a drizzle of olive oil. Adapted from “Sunday Soup” by Betty Rosbottom