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{this can be made gluten free by eliminating the bread, or replacing it with a gluten-free version}

Ribolitta translated means sticks to your ribs, a little. Well, no, not really. The literal translation is “reboiled,” which doesn’t sound nearly as appetizing. Boiled dinner is one thing – I expect corned beef that melts in my mouth, covered in hollandaise sauce. But reboiled? That sounds more like trying to remove any leftover flavor, or sterilizing.

Traditionally it’s a hearty peasant soup, made from leftover minestrone and bread. Ah, that’s where the “reboil” comes in. Do you have leftover minestrone? Me neither. It’s simple enough to make. Some people add potatoes. I went throw-back to ancient Tuscany and used farro. I love this grain. It tastes kind of nutty but doesn’t have the heavy feeling of rice. It behaves like Arborio in risotto – it becomes creamy not starchy. I’ve used farro as a replacement in arancini.

What do you make with leftover ribollita? Ribollita ribollita? Um, no. There won’t be any leftovers here. Even if there are only two of you eating it…

This recipe was intended to make 4 hearty-sized portions, enough for two meals for two adults. I was lucky to get one dinner for two and one lunch for one. If you want to keep it gluten free, don’t add the bread, or substitute with gluten-free bread.


RibollitaWhat you need:

  • 3 c vegetable broth
  • 1 bunch kale, stems, coarse ribs removed and chopped
  • 1 15-oz can cannellini, rinsed and drained
  • 1 c farro
  • 3 plum tomatoes, diced
  • 6 yellow cherry tomatoes, halved
  • 3 carrots, shredded
  • 2 celery stalks, chopped
  • 3 garlic cloves, finely chopped, divided
  • 5 fresh sage leaves
  • 1/2 tsp crushed red pepper
  • 1 fresh rosemary sprig
  • Freshly ground sea salt and black pepper, to taste
  • 4 slices thick, crusty Italian bread
  • Devo Olive Oil Tuscan Herb EVOO for bread and to drizzle
  • Freshly grated ParmigianoReggiano

What you do:

  • In slow cooker add broth, tomato, onion, celery, 2 garlic cloves, sage and red pepper.
  • Season with salt and pepper.
  • Cover and cook on low, for 2 hours, high for 1.
  • Add kale, cannellini and faro.
  • Continue to cook for 1 hour on low, half on high.
  • Heat oven to 375°.
  • Brush bread slices with EVOO and rub with remaining garlic.
  • Place bread on baking sheet and bake until edges become crispy, 8-10 min.
  • Place bread on bottom of serving bowls.
  • Pour soup over bread.
  • Garnish with cheese and drizzle with EVOO.