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Milk Street Recipe

Tuscan Soup with Bread, Beans and Greens (Ribollita)

40 minutes

Tuscan Soup with Bread, Beans and Greens (Ribollita)

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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FEBRUARY 2020
CHRISTOPHER KIMBALL FOR ZWILLING J.A. HENCKELS 3-KNIFE SET + WORK SHARP CULINARY KNIFE SHARPENERS

This month’s prize package includes the new Christopher Kimball for Zwilling J.A. Henckels 3-Knife Set, along with our favorite Work Sharp Culinary E5 electric belt-style knife sharpening system and manual honing rod, giving you the tools to keep your Nakiri, and your other kitchen knives, sharpened to a professionally honed edge. Plus, we’ve included the E5 upgrade kit with 15 and 20-degree blade angle guides.

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