Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups cannellini beans, soaked in water for 12 hours; water to cover; salt to taste; 2 tablespoons extra-virgin olive oil; 1 small onion, finely chopped; 1 rib celery, finely chopped; 1 carrot, finely chopped; 2 potatoes, peeled and coarsely chopped; 10 ounces coarsely chopped kale; 10 ounces coarsely chopped Swiss chard; 10 ounces coarsely chopped Savoy cabbage; 1 (7 ounce) can tomato puree (passata); salt and ground black pepper to taste; 1 loaf stale Tuscan bread

Servings: persons

2 3/4 cups cannellini beans, soaked in water for 12 hours
water to cover
salt to taste
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 rib celery, finely chopped
1 carrot, finely chopped
2 potatoes, peeled and coarsely chopped
10 ounces coarsely chopped kale
10 ounces coarsely chopped Swiss chard
10 ounces coarsely chopped Savoy cabbage
1 (7 ounce) can tomato puree (passata)
salt and ground black pepper to taste
1 loaf stale Tuscan bread

1
Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
2
Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
3
Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.
4
Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.
5
Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.

374

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 14 ingredients. The key ingredients include: 2 3/4 cups cannellini beans, soaked in water for 12 hours, water to cover, salt to taste, 2 tablespoons extra-virgin olive oil, and more.

Yes, 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.

Ribollita

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