Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 cups chicken broth; 1/2 cup white wine dry; 8 ounces chicken wings; 7 tablespoons olive oil; 1 cup leeks chopped; 2 cups onions chopped; 1 cup carrots chopped; 1 cup celery chopped; 3/4 cup sweet red bell peppers chopped; 3/4 cup green bell peppers chopped; 1 small yellow summer squash; 1 small zucchini sliced; 2 cups cabbage diced; 2 cups spinach cooked; 1 tablespoon oregano dried; 1 x salt and black pepper; 1 can tomatoes plum, drained; 1 can red kidney beans dark; 7 slices bread white, very thin; 2 tablespoons garlic minced; ⅓ cup parmesan, parmigiano-reggiano cheese, grated grated, fresh

Servings: persons

5 1/2 cups chicken broth
1/2 cup white wine dry
8 ounces chicken wings
7 tablespoons olive oil
1 cup leeks chopped
2 cups onions chopped
1 cup carrots chopped
1 cup celery chopped
3/4 cup sweet red bell peppers chopped
3/4 cup green bell peppers chopped
1 small yellow summer squash
1 small zucchini sliced
2 cups cabbage diced
2 cups spinach cooked
1 tablespoon oregano dried
1 x salt and black pepper
1 can tomatoes plum, drained
1 can red kidney beans dark
7 slices bread white, very thin
2 tablespoons garlic minced
⅓ cup parmesan, parmigiano-reggiano cheese, grated grated, fresh

1
In a large saucepan, combine the stock, wine and chicken Bring to a boil, reduce the heat and simmer for 25 minutes.
2
Strain the stock, discarding the winds (or reserving them for another use) and set aside.
3
Preheat the oven to 350F (180C).
4
Heat 5 tablespoon of the oil in a large skillet.
5
Add the leeks, onions, carrots, and celery.
6
Saute until slightly wilted, 10 minutes.
7
Add the red and green peppers and saute another 5 minutes.
8
Then add the yellow squash, zucchini, and cabbage, and cook another 10 minutes.
9
Remove the skillet from the heat.
10
Add the spinach, oregano, salt, pepper, tomatoes, and kidney beans.
11
Cut the crusts off the bread and lightly toast the slices.
12
Spread half the vegetable mixture in the bottom of a large Layer the toast next, and then top with the remaining vegetable mixture.
13
In a small skillet, heat the remaining 2 tablespoon olive oil.
14
Add the garlic and saute until lightly browned.
15
Spoon the garlic over the vegetables.
16
Add the reserved stock to the cassarole, and sprinkle with the Bake for 40 minutes.
17
Serve piping hot.

1196

kcal

Calories

Fat

Carbs

138

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 21 ingredients. The key ingredients include: 5 1/2 cups chicken broth, 1/2 cup white wine dry, 8 ounces chicken wings, 7 tablespoons olive oil, and more.

Yes, Ribollita falls under the Soups & Stews 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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