Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 large onion; 1 large carrot; 2 ribs celery; 2 cloves garlic; 1/2 pound dried navy beans (1 1/4 cups); 2 quarts vegetable stock or water; 1 bay leaf; 1 sprig dried or fresh rosemary; 1 large head escarole or other bitter greens; 2 thick slices crusty white bread such as panella, cut into 1-inch cubes (about 4 cups); 2 ripe tomatoes, chopped; 1/2 bunch flat-leaf parsley, stemmed and chopped Salt and freshly ground black pepper; 3 tablespoons good-quality extra virgin olive oil; 4-quart slow cooker

Servings: persons

1/2 large onion
1 large carrot
2 ribs celery
2 cloves garlic
1/2 pound dried navy beans (1 1/4 cups)
2 quarts vegetable stock or water
1 bay leaf
1 sprig dried or fresh rosemary
1 large head escarole or other bitter greens
2 thick slices crusty white bread such as panella, cut into 1-inch cubes (about 4 cups)
2 ripe tomatoes, chopped
1/2 bunch flat-leaf parsley, stemmed and chopped Salt and freshly ground black pepper
3 tablespoons good-quality extra virgin olive oil
4-quart slow cooker

1
Coarsely chop the onion, carrot, celery, and garlic and place the vegetables in a 4-quart slow cooker.
2
Add the beans, stock, bay leaf, and rosemary and cook, covered, on the low setting for 5 hours, until the beans are tender but still hold their shape.
3
Thoroughly wash the escarole and chop the leaves crosswise into 1-inch-wide strips; add the escarole to the cooker, along with the bread, tomatoes, and parsley, and stir gently to push the greens down into the liquid.
4
Cover the cooker and continue to cook on the high setting for 30 minutes, or until the greens are tender.
5
Season to taste with salt and plenty of pepper.
6
Remove and discard the rosemary stem and bay leaf and serve the soup in deep bowls, drizzled with the oil.

215

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: 1/2 large onion, 1 large carrot, 2 ribs celery, 2 cloves garlic, 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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