La Ribollita Recipe

Name: La Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dried cannellini beans; 1 small onion (diced); 2 carrots (diced); 2 stalks celery (diced); 1 leek (white part only, diced); 3 garlic cloves (minced); 3 small white potatoes (diced); 3 tablespoons olive oil; 1 (14 ounce) can Italian-style diced tomatoes; 1 loaf stale round Italian bread (diced into cubes); 1/4 savoy cabbage (diced); 1/2 red leaf kale (diced); 3 tablespoons italian seasoning; salt and pepper; parmigiano-reggiano cheese

Servings: persons

1 1/2 cups dried cannellini beans
1 small onion (diced)
2 carrots (diced)
2 stalks celery (diced)
1 leek (white part only, diced)
3 garlic cloves (minced)
3 small white potatoes (diced)
3 tablespoons olive oil
1 (14 ounce) can Italian-style diced tomatoes
1 loaf stale round Italian bread (diced into cubes)
1/4 savoy cabbage (diced)
1/2 red leaf kale (diced)
3 tablespoons italian seasoning
salt and pepper
parmigiano-reggiano cheese

1
Soak beans in a pot for 24 hours in 6 cups of water.
2
Soften beans by gently boiling for 1 hour (use the same water they were soaking in as this becomes the base of your stock).
3
Remove beans from water (retain water) set half aside the beans as is, puree the other half in a blender.
4
In a large soup pot, add olive oil. Saute onions and leaks till they soften.
5
Add carrots, celery and garlic. Saute for about 10 minutes.
6
Add bean stock, cabbage, and kale, simmer for 20 minutes.
7
Add bread, potatoes, the can of tomatoes, the beans(both whole and the puree) and seasonings and simmer for about 45- 60 minutes until the soup thickens and take on a uniform consistency.
8
Serve in bowls and sprinkle cheese on top.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups dried cannellini beans, 1 small onion (diced), 2 carrots (diced), 2 stalks celery (diced), and more.

Yes, La Ribollita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

La Ribollita

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