Leftovers Deluxe The Tuscan Way Ribollita Recipe

Name: Leftovers Deluxe The Tuscan Way Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry white beans, soaked overnight; 2 tablespoons fresh sage or 2 teaspoons dried; 4 cloves garlic, peeled, 2 left whole, 2 minced; 2 ounces pancetta, coarsely chopped; 1 large onion, coarsely chopped; 4 tablespoons extra-virgin olive oil plus 4 more tablespoons (optional); 1/2 cup no-salt-added canned Italian tomatoes, broken up; 4 carrots, coarsely diced; 3 ribs celery, coarsely diced; 2 sprigs fresh thyme, minced, or 1 teaspoon dried; 1 pound Swiss chard or kale, washed, trimmed and cut into thin strips; 1/2 pound potatoes, coarsely diced; 1 pound cabbage, cut into thin strips; 1/2 teaspoon salt (optional); Freshly ground black pepper to taste; 8 large thin slices of stale Tuscan bread

Servings: persons

2 cups dry white beans, soaked overnight
2 tablespoons fresh sage or 2 teaspoons dried
4 cloves garlic, peeled, 2 left whole, 2 minced
2 ounces pancetta, coarsely chopped
1 large onion, coarsely chopped
4 tablespoons extra-virgin olive oil plus 4 more tablespoons (optional)
1/2 cup no-salt-added canned Italian tomatoes, broken up
4 carrots, coarsely diced
3 ribs celery, coarsely diced
2 sprigs fresh thyme, minced, or 1 teaspoon dried
1 pound Swiss chard or kale, washed, trimmed and cut into thin strips
1/2 pound potatoes, coarsely diced
1 pound cabbage, cut into thin strips
1/2 teaspoon salt (optional)
Freshly ground black pepper to taste
8 large thin slices of stale Tuscan bread

1
Drain beans after soaking and cover generously with fresh water, adding the sage and the 2 whole cloves of garlic.
2
Bring beans to boil and cook 45 minutes to one hour, until they are quite tender.
3
Reserve liquid.
4
Meanwhile, saute the pancetta, the two minced garlic cloves and the onion in 1 teaspoon of the olive oil.
5
When beans are cooked, puree half of them in a food processor, using a little of the cooking liquid, if necessary.
6
Combine the pureed and the whole beans with the pancetta mixture and with tomatoes, carrots, celery, thyme, chard, potatoes and cabbag and 4 to 5 cups of the bean broth.
7
Cook for 30 to 60 minutes, adding water if soup becomes more like porridge.
8
Season with salt and pepper.
9
Place a layer of bread in a casserole and top with some soup.
10
Repeat until all the bread is used, ending with soup on top.
11
The dish can be served this way, as a bean and bread soup.
12
To make ribollita, refrigerate overnight.
13
The next day, mash the soup and the bread into a thick porridge.
14
Boil to reheat.
15
As an alternative, you may saute the ribollita in a skillet in 4 tablespoons of olive oil until it forms a light crust.
16
In either case, each serving should be topped with the remaining olive oil.

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 cups dry white beans, soaked overnight, 2 tablespoons fresh sage or 2 teaspoons dried, 4 cloves garlic, peeled, 2 left whole, 2 minced, 2 ounces pancetta, coarsely chopped, and more.

Yes, Leftovers Deluxe The Tuscan Way 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.

That's it — enjoy your meal!

Leftovers Deluxe The Tuscan Way Ribollita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions