Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups dried white beans; 9 cups cold water; 6 whole garlic cloves plus 2 cloves minced; 14 fresh sage leaves; 1 tablespoon salt; 8 tablespoons olive oil; 2 carrots, minced; 2 onions, minced; 1 celery rib, minced; 10 ounces kale, no ribs, finely chopped; 2 zucchini, finely diced; 2 leeks, thinly sliced (optional); 2 potatoes, finely diced; 1 cup basil leaves (or add pesto later); 2 ounces tomato paste, dissolved in bean water; 1 teaspoon salt; Freshly ground black pepper; 1 chicken bouillon cube or 1 cup chicken broth

Servings: persons

2 1/2 cups dried white beans
9 cups cold water
6 whole garlic cloves plus 2 cloves minced
14 fresh sage leaves
1 tablespoon salt
8 tablespoons olive oil
2 carrots, minced
2 onions, minced
1 celery rib, minced
10 ounces kale, no ribs, finely chopped
2 zucchini, finely diced
2 leeks, thinly sliced (optional)
2 potatoes, finely diced
1 cup basil leaves (or add pesto later)
2 ounces tomato paste, dissolved in bean water
1 teaspoon salt
Freshly ground black pepper
1 chicken bouillon cube or 1 cup chicken broth

1
Soak the beans overnight and drain.
2
Cook the beans in 9 cups cold water with the whole cloves of garlic and the sage leaves. When the beans come to the boil, add 2 tablespoons olive oil, and turn heat down very low. Cover and don't look for 1 1/2 hours.
3
Add salt and turn off burner at the same time. Let the beans sit, or, better yet, continue the next day.
4
Saute onion, minced garlic, carrots, and celery over low heat for 20 minutes.
5
Take out 1 cup beans and 2 1/4 cups cooking water. Puree the rest of the beans with a puree stick. Return whole beans to pot along with sauteed veg, kale, zucchini, leeks, potatoes, and basil leaves. Stir in tomato paste and add 1 teaspoon salt, pepper, some reserved bean liquid, and bouillon cube. Cover and cook slowly for at least 2 hours. At this point we transferred into a slow cooker.
6
We served toast on the side instead of pouring soup over bread. We swirled a little pesto and freshly grated Parmesan into each serving bowl.

880

kcal

Calories

Fat

116

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 18 ingredients. The key ingredients include: 2 1/2 cups dried white beans, 9 cups cold water, 6 whole garlic cloves plus 2 cloves minced, 14 fresh sage leaves, and more.

Yes, Ribollita falls under the Meat & Poultry 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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