Gluten-Free Ribollita

Ingredients

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• 3 tbsp extra-virgin olive oil, plus more for serving
• 1 large onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes Shop
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) cannellini beans, drained and rinsed Shop
• 6 cups vegetable broth Shop
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bunch lacinato kale (cavolo nero), stems removed, leaves chopped
• 4 thick slices day-old gluten-free bread, torn into pieces Shop
• salt and black pepper, to taste
• grated Parmesan or a plant-based alternative, for serving (optional)

Instructions

1. 1 Heat the oil in a large pot over medium heat. Add the onion, carrots and celery and cook slowly, stirring now and then, until soft and lightly golden, about 10 minutes.
2. 2 Add the garlic and red pepper flakes and cook for 1 minute. Add the tomatoes and cook for 5 minutes.
3. 3 Mash 1 cup of the beans with a fork. Add the mashed and whole beans, broth, rosemary and thyme. Bring to a boil, then simmer for 20 minutes.
4. 4 Stir in the kale and simmer for 15 minutes, until tender.
5. 5 Remove the herb stems. Stir in the torn bread and simmer for 10 minutes more, stirring often, until the bread breaks down and the soup is very thick. Season with salt and pepper.
6. 6 Serve in bowls with a generous drizzle of olive oil and Parmesan if you like. To serve it the traditional reboiled way, refrigerate overnight and reheat until bubbling the next day.

Tips & Notes

• Use gluten-free bread that is a day or two old, or dry the torn pieces in a 300°F oven for 10 minutes. Fresh gluten-free bread turns gummy in the ribollita instead of melting into it.
• Cook the onion, carrot and celery slowly until golden. That soffritto is the flavor base of the ribollita, so do not rush it.
• Ribollita means reboiled. Make it a day ahead, then reheat it gently with a splash of broth, since the bread keeps thickening it in the fridge.

Common questions