winter hasn't quit just yet.

solution: soul-warming Tuscan soup.

Vegetarian Ribollita

ribollita is a famous Tuscan soup whose name literally means "reboiled". like most Tuscan cuisine, the soup has peasant origins. it was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day | ordinarily this recipe calls for pancetta & chicken stock - here is my version that is vegan, if you can resist using the parm regg! | if you're always on the run like me: cook a batch on the weekend and you will have a healthy & filling lunch for the coming week | serves: 8 | inactive prep time: 24h | cooking time: 1h45

Ingredients

• 1/2 pound dried white beans (Great Northern or cannellini) 
• Kosher salt
• 1/4 C extra virgin olive oil
• 2 C chopped yellow onions (~2 medium onions)
• 1 C chopped carrots (~3 carrots)
• 1 C chopped celery (~3 stalks)
• 3 T minced garlic (~6 cloves)
• 1 t freshly ground black pepper
• 1/4 t crushed red pepper flakes
• 1 (28-ounce) can Italian plum tomatoes in puree, chopped, save the puree
• 4 C coarsely chopped or shreddedsavoy cabbage (optional)
• 4 C coarsely chopped kale
• 1/2 C chopped fresh basil leaves
• 4 C vegetable stock + 4 C filtered water
• 4 C sourdough bread cubes
• 1/2 C freshly grated parmigiano reggiano, for serving (optional)

Directions

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the garlic, celery, carrots, 1 tablespoon of salt, freshly ground black pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the optional cabbage, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor or blender, puree half of the beans with their liquid. Add to the stockpot, along with the remaining whole beans. Pour in the vegetable stock and water, and bring the soup to a boil. Reduce the heat and simmer over low heat for 20 minutes.

Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with parmigiano reggiano and drizzled with olive oil.

Serve with thick slices of fresh sourdough bread and a glass of wine.