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1
Variations: For a sweeter soup, add chopped fennel to your mix.
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2
For autumn, add zucchini or butternut squash to your blend.
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3
Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper.
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4
Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
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5
Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted.
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6
Store in foil.
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7
Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven.
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8
Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle.
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9
Season with salt and pepper.
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10
Cook, partially covered, to soften, about 5 minutes.
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11
Add the wine, kale, cabbage and a little nutmeg.
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12
Stir.
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13
Wilt the greens, partially covered, 5 to 6 minutes more.
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14
Add the beans and their liquids and the tomato puree.
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15
Stir.
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16
Add 2 cups more stock (reserve 2 cups for the night you serve).
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17
Add the cheese rind to the soup.
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18
Simmer to combine flavors, 15 minutes.
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19
Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree.
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20
Then add back to pot.
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21
Cool and store the soup for a make-ahead meal.
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22
To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid.
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23
Thin the soup with the remaining 2 cups of stock.
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24
Taste to adjust seasoning.
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25
Remove the herb bundle, rind and bay leaf.
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26
The ribollita is done when a wooden spoon can stand straight up in the soup.
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27
Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese.
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28
Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.
