January 2024

Tuscan ribollita (cannellini bean and cavolo nero broth)

Name: Tuscan ribollita (cannellini bean and cavolo nero broth)
Yield: Serves 4
Ingredients: 300g dried cannellini beans; 1 whole head of cavolo nero; Extra-virgin olive oil, for sautéing and drizzling; 1 large onion, finely diced; 1 large carrot, peeled and finely diced; 1 clove of garlic, finely chopped; 1tsp fennel seeds, crushed; Small handful of thyme leaves; 1tbsp tomato purée; 1 large potato, peeled and diced; 300ml vegetable stock; 1 bay leaf; 1⁄2 loaf stale bread (crusts removed), torn into small chunks

The late restaurateur, writer and broadcaster Russell Norman shares a traditional Tuscan ribollita from his book, Brutto: A (Simple) Florentine Cookbook

By Russell Norman

14 December 2023

Jenny Zarins

When we first put ribollita on the menu at Brutto, we made a version that included some tinned chopped plum tomatoes. It is a perfectly legitimate iteration of this classic dish, but many Florentine friends were furious. ‘No tomatoes,’ they scolded. ‘It’s a bean broth, not a tomato soup.’ I had to admit, they were correct. Many Tuscan recipes include pancetta, but I prefer this vegetarian/vegan version. Ribollita means ‘re-boiled’ and, like many soups and broths, it is much better on the second day, after it has had time to develop in flavour and texture. Just leave it, covered, somewhere cool overnight and reheat the next day.

This recipe is an extract from Brutto: A (Simple) Florentine Cookbook (Ebury Press, £32).

Jeremy Lee pays tribute to his friend, the late Russell Norman of Brutto

Recipe notes