3 hours

Cam Hanin's Ribollita



    • Dice onion, celery, and carrots
    • Mince garlic  


    1. If using dried beans, cover with water by 4 inches in an Abbio Stock Pot and add whatever aromatics you prefer (halved onion, couple crushed cloves of garlic, carrot chunks or celery stalks, bay leaves, pinch of dried/fresh thyme or sage – there are no real rules in bean cookery).
    2. Bring to a hard boil then reduce to barely a simmer, skim the foam off with a spoon and allow to sit in their sauna at this temperature until cooked (2 hours is probably a good marker).
    3. Make sure they are covered by at least 2 inches of water at all times. They can be just cooked through, even a little mushy and your soup will be just fine and dandy. Season with salt to taste when they are almost finished cooking and let sit in the cooking liquid. As they sit in the excess cooking liquid they will continue to absorb the salt you’ve added.
    4. Heat olive oil on a medium heat and add your diced onion, carrot, celery sticks and garlic.
    5. Lower the heat to a medium low and allow to cook for at least 10 minutes until the vegetables are nice and mushy, even slightly caramelized is ok.
    6. Add tomato paste and allow to caramelize further.
    7. Add cabbage and allow to wilt, then add kale and cook down until well cooked and wilted as well.
    8. Add your herbs (wrapped tightly in butcher twine if using fresh), then add 8-10 cups of water or broth (the soup should be fully covered by at least 2 inches). Allow to simmer for at least 30 minutes.
    9. If using cooked, dried beans discard any aromatics from pot and puree half of the beans with a little bit of the cooking water until smooth. If using canned beans, drain and rinse the beans and puree half of them with a little water or broth until smooth.
    10. Add the remaining beans and the puree to your pot and stir together to combine. Allow to simmer another 15 minutes until flavors are melded and season with more salt and copious amounts of pepper as preferred.
    11. To serve, ladle into bowls, garnish with croutons or breadcrumbs, a healthy glug of olive oil and grated parmesan.