Black-Eyed Pea Ribollita
January 2, 2023
Ribollita is a Tuscan bread soup that is traditionally made from the previous day with stale bread and leftover vegetables. I made this Black-Eyed Pea Ribollita for New Year's eve. Eating black-eyed peas is meant to bring good luck for the year, and I think we could all use some. This soup is outstanding and I will be making it again. You can use any kind of beans, like cannellini beans, which are often used in Tuscan dishes.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
Ingredients
1 - 5-ounce block Parmigiano-Reggiano with rind
1 ¼ teaspoons kosher salt, divided
4 cups stemmed, chopped collard greens (from 1 bunch)
1 28-ounce can crushed tomatoes
4 cups low-sodium vegetable broth
1 15-ounce can black-eyed peas, drained and rinsed
½ loaf ciabatta, torn into 2-in. pieces, divided (about 12 ounces)
Directions
1Remove rind from cheese; reserve. Heat 2 tablespoons oil in a large oven-safe pot over medium-high. Add onion and ¼ teaspoon salt; cook until onion softens, about 3 minutes. Add greens; cook until wilted, about 3 minutes. Add crushed tomatoes, broth, and rind; bring to a boil over high. Add black-eyed peas, half of bread pieces, and remaining 1 teaspoon salt. Reduce heat to medium-low. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Meanwhile, grate cheese using the large holes of a box grater to equal ½ cup.
2Preheat broiler with oven rack 6 inches from heat. Discard rind. Stir in vinegar. Scatter remaining bread pieces over soup; sprinkle with grated cheese. Transfer to oven and broil until edges of bread start to crisp and cheese melts, 3 to 4 minutes. Drizzle with remaining 2 tablespoons oil.
Recipe by Marianne Williams, from REAL SIMPLE magazine, December 17, 2020.
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