At the first sign of a runny nose, my mom would put this soup on the stove, dubbing it “the flu shot.” Incredibly delicious, nutritious, and simple to make—you toss all the ingredients into one pot and bring them to a boil—it’s inspired by the Tuscan winter classic ribollita, meaning “re-boiled.” You will want to make this soup 1 day in advance so that you give it time to cool overnight in your refrigerator. This is when the magic happens and the flavors meld with the bread and the beans. My version starts with a nutritious Homemade Chicken Broth (page 148), but a store-bought broth is perfectly acceptable. Also, you can get creative with the vegetables you want to add. I prefer Tuscan black kale—look for lacinato or dinosaur kale at the farmers’ market or grocery store—but you can dream up a ribollita with Swiss chard, mustard greens, or collard greens. And if you have a potato lying around or any other scrap vegetables, feel free to add them to the pot. Use this recipe as your guide to goodness. But one point I am going to be firm with you on is this: Don’t even think about using a microwave to reheat this soup. That is not big love—that’s negligence. And it won’t taste the same. We understand each other, though, so I am not worried.
SERVES 4
4 oz [115 g] crusty Italian bread, torn into bite-size pieces (I like pane pugliese)
3 fresh thyme sprigs
1 fresh rosemary sprig
3 fresh bay leaves
1/4 cup [60 ml] olive oil
3 large garlic cloves, minced
8 cups [2 L] chicken broth, homemade or store-bought
6 oz [170 g] fresh kale, stems removed and leaves roughly cut into 1/2 in [12 mm] strips
3 medium carrots, peeled and cut into 1/2 in [12 mm] dice
3 stalks celery, cut into 1/2 in [12 mm] dice, plus the leaves
1 medium white onion, ends trimmed, unpeeled, and cut into 1/2 in [12 mm] dice
One 15 oz [425 g] can cannellini beans, drained and rinsed
Maldon sea salt
1/2 cup [50 g] finely grated fresh Parmesan cheese, for serving
An excellent extra-virgin olive oil, for serving
Freshly ground black pepper
Preheat the oven to 400°F [200°C]. Line a baking sheet with parchment paper.
Place the bread pieces on the prepared baking sheet and toast until brown and crusty, about 4 minutes. Set aside.
Meanwhile, prepare an herb bouquet by gathering the thyme, rosemary, and bay leaves into a bundle and tying them together using unwaxed kitchen string. Set aside.
In a large cast-iron Dutch oven or pot over medium heat, warm the olive oil. Add the garlic and cook for 30 seconds. Add the chicken broth, herb bouquet, kale, carrots, celery and celery leaves, onion, beans, and toasted bread. Bring to a boil, then lower the heat to a simmer and cook, uncovered, for 1 hour.
Using tongs, fish out the herb bouquet and discard. Turn off the heat and let the soup cool for 30 minutes before covering with a lid and refrigerating overnight. The next day is “re-bollita” time! When ready to serve, return the pot to the stove, uncover, and slowly bring the soup to life by bringing to a boil over low heat, boiling for 5 minutes.
Divide the soup among four deep soup bowls. Sprinkle each serving with a pinch of Maldon sea salt flakes, Parmesan cheese, a drizzle of extra-virgin olive oil, and a few grinds of pepper. Serve immediately. Store leftovers in an airtight container in your refrigerator for up to 4 days.
