Ribollita is a traditional, centuries-old Tuscan soup that is always made with cavelo nero (which is slightly sweet and packed full of nutrients), cannelloni beans, and bread (the dish originated in the Middle Ages when servants were given leftover scraps of bread from the nobility). Every trattoria in Tuscany has its own version, and Wednesday Supper’s is closest to our favorite one in Florence, which also features warm spices and additional vegetables such as carrots, celery, onion, and tomato.
This quart of soup generally provides two main course servings for adults with healthy appetites.
Black Pepper, Cannelli Beans, Carrots, Cavelo Nero (Lacinato Kale), Celery, Extra Virgin Olive Oil, Garlic, Onion, Parmigiano Reggiano, Red Pepper Flakes, Salt, Sourdough Bread, Tomatoes, Vegetable Parmesan Stock (Bay Leaves, Butter, Carrots, Celery, Onions, Parmigiano Reggiano, Parsley, Porcini Mushrooms, Thyme)
Gently simmer, stirring occasionally, until hot and the kale is slightly wilted.