Ribollita

i am in LOVE with this soup
when I visit Italy I seek it out
even when it dare be placed on
a spring or summer menu

you have to appreciate
thick hearty soup to enjoy ribollita
it is not light
it is not delicate
it is me
as an allegory
in a soup

when expecting visitors,

I post a big pot of this on the hob, for early and late arrivals.
It is a real treat with a snowbank of parm and a generous tip of olive oil


here is the best part
day two
is better than day one
seriously

Ribollita

2 cans cannellini beans–drained
1 large bunch cavelo nero, kale, swiss chard, or other dark leafy green–chopped
3 stems fresh italian parsley–chopped
3 garlic cloves–peeled and chopped
4-5 celery stalks-chopped
3 carrots–chopped
1 onion–chopped
1 29oz can diced tomatoes
1 loaf (approx) stale ciabatta or other hearty bread, crusts removed–sliced or torn
olive oil
chicken or vegetable broth
parmesan cheese
salt
pepper
In a large stockpot, fry the onion, celery, carrot, garlic, and parsley in about 3 Tbs olive oil on low for about 30 minutes. Add the tomatoes, cavelo nero (or other leafy green), the beans, and enough broth to cover. Simmer for an additional 50-60 minutes.
The bread and broth are used to manage the thickness of the soup. I would start with 1/2 the bread, add more broth, and let it sit on low heat for a bit, allowing it to break down. Add more bread or broth to achieve the consistency you enjoy. Season with salt and pepper. When serving, top with parmesan cheese and a glug or two of good olive oil.