Ribollito is Italian for reboiled. In this quick-to-make soup, you add mashed, already cooked beans-hence, the name. This addition not only thickens the soup but turns it into an extraordinarily hearty, stick-to-the-ribs soup.
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, main course
Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegetarian
Type of Dishsoup
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped (about ½ cups)
- 4 garlic cloves, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 celery ribs, coarsely chopped (about 1/3 cups)
- 2 carrots, coarsely chopped (about 1 cup)
- 2 cups tomato puree
- 4 cups cooked white beans, drained
- 4 cups water
- 1 large yellow squash, coarsely chunked (about 2 cups)
- Salt and freshly ground black pepper to taste
- ¾ cup freshly grated Parmesan cheese, plus additional for the table
Heat the oil in a 4-quart saucepan over medium-high heat. Add the onion and saute until softened, about 5 minutes. Stir in the garlic, parsley, thyme, and rosemary and cook an additional minute. Stir in the celery, carrots, and tomato puree.
In a bowl, using a fork or in a food processor, mash 1 cup beans. Add the mashed beans and the water to the saucepan. Bring to a boil, reduce heat, and simmer, covered, 15 minutes.
The recipe can be made ahead until this point. Refrigerate until ready to continue.
Add squash and remaining 3 cups beans. Simmer 10 minutes. Remove from heat, season with salt and pepper, stir in Parmesan cheese, and let stand a few minutes before serving. Serve with additional Parmesan cheese at the table, if desired.
1994 Bonnie Tandy Leblang