Tuscan ribollita (cannellini bean and cavolo nero broth)
When we first put ribollita on the menu at Brutto, we made a version that included some tinned chopped plum tomatoes. It is a perfectly legitimate iteration of this classic dish, but many Florentine friends were furious. ‘No tomatoes,’ they scolded. ‘It’s a bean broth, not a tomato soup.’ I had to admit, they were correct. Many Tuscan recipes include pancetta, but I prefer this vegetarian/vegan version. Ribollita means ‘re-boiled’ and, like many soups and broths, it is much better on the second day, after it has had time to develop in flavour and texture. Just leave it, covered, somewhere cool overnight and reheat the next day.
This recipe is an extract from Brutto: A (Simple) Florentine Cookbook (Ebury Press, £32).
Yield
Serves 4
Ingredients
Ingredients
Step 1
Soak the cannellini beans overnight in plenty of cold water in a very large bowl. The next day, when you are ready to cook, drain the beans and transfer them to a large saucepan. Cover with fresh cold water, bring to the boil, then reduce to a low simmer and cook for 1 hour until soft, removing any scum as and when it comes to the surface. After 1 hour, scoop out and retain a cup of the cooking water, then drain the beans and set aside.
Step 2
Remove the base of the cavolo nero, grab the thick ends of the stalks with one hand and gently pull the leaves away. Discard the stalks and base and roughly shred the leaves. Set aside.
Step 3
In a large, heavy-based saucepan, heat a good glug or two of extra-virgin olive oil and gently sauté the onion, carrot, celery and garlic for 15 minutes, until soft and glossy. Add a pinch or two of flaky sea salt, the crushed fennel seeds, the thyme and tomato purée, and a twist of freshly ground black pepper.
Step 4
Add the cooked and drained beans, the potato, stock and bay leaf to the pan, and cook over a medium heat for about 45 minutes. Halfway through, add the chunks of stale bread and the shredded cavolo nero. Make sure the ingredients are submerged and always covered by liquid, stirring from time to time. Add the reserved cooking water if the broth is looking too dry.
Step 5
Remove the bay leaf and taste, adjusting the seasoning as required. Serve in four warm bowls with a twist of black pepper and a drizzle of olive oil. If you like, leave it overnight and reheat the next day, staying true to the name of the dish.
