Make Marco Canora’s Ribollita


Marco Canora of Hearth makes some of the best winter comfort food in the city. So we were especially pleased to find out how he prepares one of his seasonal specialties, ribollita, a Tuscan staple that Canora has vowed to keep on the restaurant’s menu every year from the beginning of fall until the last days of winter. Undemanding to make, this dish is a good choice for busy home cooks: It’s not only satisfying served fresh, but even more delicious when reheated the next day.

Yield: 8


2 tablespoons extra-virgin olive oil, plus additional for serving
3 cups diced onions
3 cups diced carrots
3 cups diced celery
Kosher salt and freshly ground black pepper
4 cups chopped savoy cabbage
1/3 cup plus 1 tablespoon tomato paste
8 cups finely chopped black cabbage
10 cups broth or water
5 cups cooked cannellini beans
Thin toasted crostini
Freshly grated Parmigiano-Reggiano
Fresh thyme leaves


Heat a skim of oil, about 2 tablespoons, in a large pot over medium heat. Add the onions, carrots, and celery. Season with salt and stir to coat the vegetables with oil. Cover and sweat the vegetables (cook without coloring), stirring occasionally, until they begin to soften, about 10 minutes.

Add the savoy cabbage. Mix well and cook, covered, until it begins to wilt, about 3 minutes.

Stir in the tomato paste, taking care to distribute it evenly. Turn the heat to low and add the black cabbage. Mix well, cover the pot, and stew the vegetables until they are tender, about 20 minutes. Add the broth or water, raise the heat, and bring the soup to a boil.

While the soup is cooking, puree 3 cups of the beans in a blender or food processor, adding a little water if necessary. Whisk the puree into the soup. Add the remaining 2 cups of beans and bring the soup back to a boil. Reduce the heat again and gently simmer, uncovered, until the flavors blend, about 30 minutes.

Season the soup with salt and lots of pepper. At this point, the soup can be cooled and refrigerated or frozen. To serve, ladle hot soup into bowls. Top each serving with crostini, Parmigiano, pepper, thyme leaves, and a drizzle of oil.