Literally meaning "twice boiled," ribollita is a traditional Italian soup originally made from leftover minestrone. It is perfect as its own creation, however, after one taste you can absolutely see why it is no longer simply finding a use for the contents of your fridge.
Thickened with slices of bread, this soup feels like it’s wrapping your stomach in a thick, Grandma-knit wool scarf with every bite. To say it "hit the spot" when I ate it would be an understatement. I was shocked I’d ever survived a winter without it, frankly. After your first bowl of this simple, aromatic vegetable stew, you’ll wonder the same thing.
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- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, peeled and chopped
- 1 bunch broccoli rabe, cut into 1-inch pieces
- 1 cup dried white beans, soaked overnight
- 4 sprigs fresh thyme
- One 14.5-ounce can whole tomatoes in juice, crushed with hands
- 4 thick slices country bread, toasted if desired
Heat oil in a Dutch oven over medium heat; add next 3 ingredients. Cook 10-12 minutes, stirring often, or until vegetables have softened. Stir in next 5 ingredients with 8 cups water; bring to a boil. Cover and transfer to a preheated 350 degree oven.
Bake 1 ½ hours or until beans are tender. Submerge bread in soup; return pot to oven for 30 minutes more.