This recipe shows off fresh shelled beans, such
as cranberry beans, that are widely available in U.S. farmers markets,
from east to west,
each fall. “Ribollita” means re-boiled in Italian, and it is
standard practice in Italy
to prepare this soup in advance and reheat.
Proportions may be adjusted, depending on vegetables on hand.
This soup is even better the second day.
cups shelled cranberry beans (or white beans, such as great northern)
1 large bunch chard, shredded
1 small head Savoy
cabbage, coarsely shredded
1 large onion, peeled and coarsely chopped
1 leek, well washed and finely sliced
2 large carrots, peeled and sliced
2 cloves garlic, peeled and finely chopped
2 sprigs fresh thyme
3 or 4 ripe tomatoes, coarsely chopped
2 large stalks celery, sliced into ˝ slices
1 thick slice per serving whole wheat bread, slightly stale
Salt and pepper to taste
1. Soak beans overnight. Cover with water and cook approximately 1
hour until done.
2. Strain the beans, reserving all their cooking water.
Set aside about one quarter of the beans.
Puree the rest, together with their cooking water.
3. In a separate large pot, sauté onions, garlic, celery, carrot and
leek in olive oil. Add cabbage, chard, tomato, and thyme, together with
pureed beans. Cook over low heat for about one hour.
Add reserved beans, salt, and a little water if necessary, and
cook for about 15 more minutes.
4. To serve, place bread slice in bottom of soup bowl, add soup, a
grating of olive oil and top with a small amount of high-quality olive