Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1/4-inch thick) slices bread; 1 garlic clove; 2 tablespoons Parmesan; 2 tablespoons olive oil; 1 medium onion, chopped; 2 carrots, sliced; 2 celery stalks, sliced; 2 garlic cloves, minced; 1 small zucchini, sliced; 1/2 roasted red pepper or fresh red pepper; 1 sprig fresh rosemary; 8 cups escarole or about 1 head, coarsely chopped; 1 (15-ounce) can cannelloni beans, rinsed and drained; 1 (14-ounce) can tomatoes, chopped; 2 cups chicken broth

Servings: persons

6 (1/4-inch thick) slices bread
1 garlic clove
2 tablespoons Parmesan
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
2 garlic cloves, minced
1 small zucchini, sliced
1/2 roasted red pepper or fresh red pepper
1 sprig fresh rosemary
8 cups escarole or about 1 head, coarsely chopped
1 (15-ounce) can cannelloni beans, rinsed and drained
1 (14-ounce) can tomatoes, chopped
2 cups chicken broth

1
Pre-heat the broiler.
2
Place bread slices on broiler pan or cookie sheet, broil until golden, turning once, about 2 the 3 minutes.
3
Remove bread and rub each slice with garlic.
4
Mince remaining garlic for the soup.
5
Sprinkle each slice of bread with Parmesan, place back under broiler until cheese is bubbly and golden, about 1 to 2 minutes.
6
Set aside.
7
To prepare the soup, heat olive oil in a large soup pot over medium high heat.
8
Add onion and cook until tender, stirring often, about 10 minutes.
9
Add carrots, celery, and remaining minced garlic.
10
Cover and cook until carrots are almost tender, about 7 minutes more.
11
Add zucchini, red pepper, and rosemary.
12
Stir and cook until zucchini is tender, about 5 minutes more.
13
Add the escarole, beans, tomatoes, and stock.
14
Cook until escarole is just wilted, about five minutes.
15
Taste and adjust seasonings.
16
Place 1 slice of cheese bread in the bottom of each soup bowl and cover with soup.
17
Serve immediately.

489

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: 6 (1/4-inch thick) slices bread, 1 garlic clove, 2 tablespoons Parmesan, 2 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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