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Ribollita (Tuscan Vegetable Soup)

Ribollita means re-boil and like most soups it tastes better the second day. It’s amazing how the bread adds a creaminess without adding cream.


  • 3 Tbsp olive oil

  • 4 slices thick-sliced bacon, diced

  • 1 small leek, white and light green part, thinly sliced

  • 1 medium onion, diced

  • 2 stalks celery, diced

  • 2 medium carrot, peeled and diced

  • 2 cloves garlic, minced

  • 8 cups chicken stock

  • 3 sprigs fresh thyme

  • 1 smoked ham hock

  • 3 cups shredded Savoy cabbage

  • 2 14-oz tins navy beans, drained and rinsed

  • salt and pepper

  • 8 slices day-old white bread


  • 1.

    Heat a heavy-bottomed stock pot over medium heat and add olive oil and bacon. Cook bacon until crisp, remove from pan and drain all but 2 Tbsp fat. Add leek, onion, celery and carrot and sauté until onions are translucent, about 5 minutes. Add garlic and sauté 1 minute more. Add stock, thyme and ham hock and bring to a simmer. Cover pot and simmer for 45 minutes. Add cabbage and simmer 15 minutes more. Puree 1 tin of navy beans with 1 cup of soup liquid and add to soup. Add remaining tin of beans to soup. Remove ham hock to cool. Season to taste.

  • 2.

    Slice bread into strips and lay in a deep baking or casserole dish. Shred meat fro ham hock and sprinkle over bread. Ladle soup over bread and let cool. Chill soup overnight.

  • 3.

    To serve, preheat oven to 375F (190C). Cover soup dish and heat until bubbling at edges, about 40 minutes. Serve immediately.

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Posted by MarkReport
This looks delicious!!! I'm making it tonight, perfect for the cold weather!