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Milk Street Recipe

Tuscan Soup with Bread, Beans and Greens (Ribollita)

40 minutes

In Italian, ribollita means “reboiled,” a reference to this dish’s origins as peasant food—leftover bread, beans and inexpensive vegetables were thrown into a pot and simmered to make a hearty stew-like soup. For our version, we cut the bread into cubes, toasted it in olive oil and used it as a garnish so that the bread better retained its texture. We liked red Swiss chard for the color it added, but any variety worked well. Great Northern beans held their shape nicely, but feel free to use cannellini beans instead. If you like, serve topped with grated Parmesan cheese

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AUGUST 2019
CHRISTOPHER KIMBALL FOR KUHN RIKON COLLECTION

This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.

$488 VALUE

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