Print
finished ribollita

Ribollita – Anna Binni Style

Course Lunch
Cuisine Italian
Prep Time 1 day 16 hours
Cook Time 1 hour
Total Time 1 day 17 hours
Servings 6
Author Anna Binni

Ingredients

Mirepoix

  • 1-2 stick Celery
  • 1-2 Carrot
  • 1 Onion
  • 1 glass White Wine
  • 200 g Cavolo Nero
  • 25 ml Olive Oil
  • 2-3 Courgettes
  • 1 Potato
  • 1 Carrot
  • 2 sticks Celery

Stock

  • 300 g Dried Canelli Beans Soaked overnight in water
  • 8 Sage Leaves
  • 3-4 Garlic
  • 25 ml Olive oil
  • 1 Ham hock or bone optional
  • 6 thin slices Stale Bread

Instructions

  1. Make the base for the soup by stewing the white beans in water with sage, olive oil and the ham bone for 30-40 minutes till the beans are soft. Remove the bone and 3-4 spoonfuls of beans, then liquidise the mixture to make a white thick 'stock'. It should be about the consistency of single cream at this stage
    removing beans from stock
  2. Make the mirepoix by gently stewing finely diced onion, celery and carrot in olive oil. Once the vegetables are soft and starting to caramelise, add the white wine and reduce right down
    mirepoix of vegetables
  3. Add the stock to to the mirepoix, then add in the cavola nero and remaining carrot, celery and potato. Season with salt and pepper to taste
    ribollita ready to cook
  4. Cook this mixture in a pressure cooker for 20 minutes or a large stovetop casserole for twice that time. 5 minutes before the soup is cooked, add the remaining cannelli beans
    ribolitta cooked
  5. Line an oven proof serving bowl with two layers of the thinly sliced bread and pour all the soup mixture on top. Allow the mixture to rest., ideally for a few hours or overnight, then reheat and serve.
    lining the bowl with bread

Recipe Notes

I've estimated quantities for this dish - Anna explained that most cookery of this sort is passed down through families.