Ribollita is a hearty Tuscan vegetable and bread soup made with cannellini beans, kale, cabbage, vegetables, and rustic bread. Its name means "reboiled," reflecting the tradition of reheating the soup the next day, when the flavors become even richer.
Authentic Ribollita is traditionally even better the next day after being reheated. Use sturdy country bread without added sugar, and don't skip the final drizzle of high-quality Tuscan olive oil for the best flavor.
Heat the olive oil in a large Dutch oven over medium heat.
Add the onion, carrots, and celery, cooking for 8 to 10 minutes until softened.
Stir in the garlic and tomato paste and cook for 1 minute.
Add the diced tomatoes, cannellini beans, vegetable broth, thyme, and bay leaves.
Bring to a simmer and cook for 20 minutes.
Stir in the kale, cabbage, and Swiss chard.
Simmer for another 30 minutes until the vegetables are tender.
Remove the thyme sprigs and bay leaves.
Place slices of stale bread into the bottom of a serving bowl or casserole dish.
Ladle the hot soup over the bread, allowing it to soak for several minutes.
Let the soup rest for 10 minutes before serving.
Finish each serving with a generous drizzle of extra-virgin olive oil and freshly ground black pepper.
