Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Base
Soup
Bread
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Base · About 10 min
- Cook 40 ml olive oil, 150 g onion, chopped, 150 g carrots, diced, 100 g celery, diced, 15 g garlic, chopped in a heavy pot 10 minutes.
Soup · About 25 min
- Add 400 g chopped tomatoes, 600 g cooked cannellini beans, 1000 ml vegetable stock, 300 g cavolo nero, chopped; simmer 25 minutes until greens are tender. Mash some beans against the pot.
Check: Look for this result: greens are tender.
Thicken · About 10 min
- Add 250 g stale crusty bread, torn; simmer 10 minutes, stirring, until thick. Add water if needed.
Check: Look for this result: thick.
Tips
- Stale bread thickens the soup as it absorbs broth.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use kale instead of cavolo nero.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Ribollita one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Ribollita?
Stale bread thickens the soup as it absorbs broth.
What can I substitute in Ribollita?
Use kale instead of cavolo nero.
Can I prepare Ribollita ahead?
Prepare the measured ingredients for Ribollita one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
