Inspired by a Tuscan dish originally made with leftover soup reheated the next day (along with some chunks of bread), “ribollita” translates to “twice boiled.” Served with toasty, cheese-baked ciabatta bread, this one-pot version is boiled just once—but it delivers the flavor of a soup that’s been simmering for hours. This recipe is perfect for all the cold, winter nights to come.
Before preheating, make sure there’s enough room in your oven for the pot—move around racks if needed.
If kale doesn’t fit in the pot all at once, add it in batches.
Rubbing the garlic clove into the bread imparts the flavor. Use more or less depending on your taste preference
1 yellow onion
2 cloves garlic, divided
1 15-ounce can white beans
8 ounces carrots
6 ounces dinosaur kale
1 ciabatta bun
¼ teaspoon dried basil
¼ teaspoon ground fennel seed
¼ teaspoon dried oregano
¼ teaspoon dried rosemary
½ teaspoon dried thyme
1 14½-ounce can diced tomatoes
8 ounces vegetable stock
1 bay leaf
⅓ cup shredded mozzarella cheese
1½ tablespoons olive oil
¾ cup water
8″ medium oven-proof pot
Preheat oven to 450°F (see Recipe Tip). Peel onion and cut into small dice. Mince 1 clove garlic and halve remaining clove lengthwise, keeping separate. Drain and rinse beans. Rinse carrots and quarter lengthwise, then cut crosswise into ¼- inch pieces. Rinse kale, trim and discard stems, then thinly slice leaves crosswise. Halve ciabatta bun to open.
Heat 1 tablespoon olive oil in a medium ovenproof pot over medium-high heat. When oil is shimmering, add onion and carrots and sauté, stirring occasionally, until softening, about 5 minutes. Season with ¼ teaspoon salt and pepper as desired.
Add spice mix and minced garlic and cook until fragrant, about 1 minute. Add kale and cook until wilted, about 2 minutes more.
Add tomatoes and their juices, vegetable stock, bay leaf, beans, and ¾ cup water to pot and stir to combine. Season with ½ teaspoon salt and pepper as desired. Bring to a boil over high heat, then reduce heat to medium low and simmer until flavors have melded, about 10 minutes. Remove and discard bay leaf (but no worries if you can’t find it!). Remove pot from heat.
Rub cut sides of ciabatta halves with halved garlic clove (see Recipe Tip), drizzle over ½ tablespoon olive oil, and season with ⅛ teaspoon salt. Arrange ciabatta cut-side up on top of soup, and sprinkle over mozzarella. Transfer soup to oven, uncovered, and bake until bread is crusty and cheese is golden, about 5 minutes.
Taste soup and season with salt and pepper as desired. Divide Tuscan ribollita soup and cheesy garlic bread between bowls, grab a spoon, and dig in!
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