Ribollita

Summary

Yield6
Prep Time2 hours
CountryItaly
MealSoups + Stews
SeasonWinter

Description

This recipe is an ancient one that my dad got somewhere and passed on to me years ago. His version does not call for prosciutto. This classic Italian zuppa is the perfect wintertime rib-sticking meal in a bowl. Most people make it for vegetarians, but I say do it my way and use the prosciutto hock, which in most stores is thrown away and can usually be sweet-talked from the counter person for next to nothing. I buy my prosciutto at Italian markets like the ones in my neighborhood:  Broder’s, Buon Giorno, Cossetta’s, or at my neighborhood Byerly’s.

And feel free to sprinkle this soup with shaved parmesan at the table!

And keep in mind that the beans take overnight to soak!

Ingredients

  • 1 bunch Italian parsley
  • 5 clv garlic, chopped
  • 2 bunches celery, chopped
  • 3 onions, chopped
  • 2 leeks, chopped
  • 1⁄2 c olive oil
  • 1 prosciutto hock or heel wieghing 8-9 oz, cut in half
  • 4 c chopped, imported, canned tomatoes, lightly drained
  • 5 lb mixed greens like chard, kale or escarole - stems removed and chopped
  • 1 lb dried cannellini or borlottie beans (see additional note), cooked
  • 2 medium-sized loaves stale artisanal bread, cubed
  • 3 T extra virgin olive oil
  • FOR BEANS (in additional note)
  • 2 T baking soda
  • 2 c diced tomatoes
  • 1/2 head of garlic
  • 1 onion, chopped
  • chicken stock to cover the beans
  • sage to season the broth

Instructions

In a large pot, sauté parsley, garlic, celery, onions, carrots, and leeks in the oil.

Add prosciutto and continue cooking until all vegetables are soft.

Add tomatoes and cook for 30 minutes. Add the greens and the half the beans along with enough of the bean cooking liquid to cover. Simmer for 30 minutes.

Purée the remaining beans in a food processor and add to the soup with enough bean cooking liquid to make the soup liquid-y again.

Add the bread and the EVOO.

Season with salt and pepper, and serve. The soup should be very, very thick!

Notes

Soak the beans overnight in water mixed with 2 T. baking soda prior to cooking to soften the skins. Rinse and cook off the beans in lightly boiling chicken broth seasoned with fresh sage, 2 c. diced tomatoes, half a head of garlic, and 1 chopped onion, drained and cooled, reserve the cooking broth.