Ribollita — "re-boiled" — the thick Tuscan soup of cannellini beans, cavolo nero (Tuscan black kale), and stale bread — achieves its characteristic thick, almost stew-like consistency through the deliberate dissolution of bread into the soup during cooking. The bread does not provide texture here; it provides body — it dissolves into the soup and thickens it to a richness that beans alone cannot achieve.
- **Cannellini beans:** Cooked from dried, completely tender, some mashed into the soup to provide additional body. - **Cavolo nero:** The specific Tuscan black kale — not green kale, not savoy cabbage. Its slightly bitter, mineral character is irreplaceable. [VERIFY] Hazan's cavolo nero specification. - **Stale Tuscan bread (unsalted):** Tuscan bread traditionally contains no salt — its neutral character makes it an ideal thickening element without seasoning interference. - **The ribollita technique:** The soup is made, cooled, and then re-boiled (ribollita) the following day — the re-boiling deepens the flavour and further dissolves the bread. The name is the technique. - **Olive oil finish:** Generous raw olive oil drizzled over each bowl at service.
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