Ribollita – or “reboiled” in Italian – is a famous Tuscan peasant soup made thick by the addition of leftover stale bread. A simple meal to make, ribollita warms one to the core with its root vegetables, cannellini beans, Tuscan kale and, of course, bread. This simple Italian classic is cheap and nourishing, making it perfect for family get-togethers or a casual meal with friends.
I fell in love with ribollita when my husband and I spent fours months in Florence last year. Not only is it served everywhere, but it's plant-based as well. I remember bumping into my elderly Italian landlord in the hall a few days before we left and how she commented on how good the smells coming out of our apartment were. High praise coming from an Italian nonna!
Use genuine cannellini beans if possible, but navy beans, great northern beans and baby lima beans will do the trick as well. I also recommend you buy the best possible bread and olive oil for this recipe. A crusty loaf will work wonders here, as will a good drizzle of quality extra-virgin olive oil. Ribollita is an informal dish created to use up odds and ends in the kitchen, so don't hesitate to substitute some of the vegetables with whatever you have on hand. The only non-negotiables are the Tuscan kale, beans, diced tomatoes, and olive oil.
Appetizer, Main Course
Author: Recipe by Beth
1teaspoonolive oil, plus 3 tablespoons for frying
3green onions, chopped, white and green parts separated
2cupsmushrooms, roughly chopped
1 1/2 cupscannellini beans,(or other white beans) cooked
1/2 cupfarro, cooked (substitute cooked brown rice for a gluten free option)
1/4 cupwalnuts,roughly chopped
1/4cup fresh basil
2tablespoonsoil packed sun-dried tomatoes,rinsed and drained well
1 teaspoon dried oregano
1/2 teaspoon salt
1/8teaspoonfresh ground pepper
1pinchcrushed red pepper flakes (optional)
Serve with our Roasted Red Pepper Sauce and fresh arugula
Preheat the oven to 350°F / 180°C.
Heat a medium-sized cast iron skillet over medium heat. Add the olive oil, then the green onion whites and sauté until translucent, about two minutes.
Add the garlic and sauté until garlic is fragrant, about a minute.
Add mushrooms and a pinch of salt. Sauté until mushrooms are cooked through and the liquid they release during cooking has evaporated.
Place the mushroom mix in the bowl of a food processor.
Add all of the other ingredients: cannellini beans, farro, green onion greens, walnuts, basil, breadcrumbs, sun-dried tomatoes, dried oregano, salt, pepper and crushed red pepper flakes.
Pulse until everything is combined but still chunky.
Line a baking sheet with parchment paper.
Form the slider patties by hand or using a small cooking ring and place on the lined baking sheet (Tip: use the size of your buns as a guide).
Bake in the oven for 15 minutes, flip and bake for an additional 5 minutes. Patties should be firm but not hard and dry.
When the patties have only a few minutes left to bake, heat a skillet on medium-high heat and add 1 tablespoon of olive oil.
Remove patties from the oven and place six in the skillet, set the rest aside. Pan fry for 3-5 minutes on each side, until crispy golden. Repeat with rest of patties, using one tablespoon of olive oil for each new batch.*
Lightly toast the slider buns and put a patty on each. Top with roasted red pepper sauce and arugula, or your favorite burger toppings. Serve immediately.
*The pan frying step is optional, you can skip it if you’re short on time.
*Skip the pan frying step if you plan to freeze the slider patties. Freeze them between sheets of parchment paper. To reheat patties, thaw them out completely and pan fry as instructed above.