Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 cloves garlic, thinly sliced; 1 onion, chopped; 1/4 teaspoon crushed red chili pepper flakes; 1 carrot, chopped; 1 rib of celery, chopped; 28 ounces (1 can) plum tomatoes; 1 teaspoon fresh thyme leaves; 1 potato, peeled and diced; 1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces; 15 ounces (1 can) cannellini beans, rinsed and drained; 4-6 thick slices of country bread, torn into pieces; 4 cups water

Servings: persons

3 tablespoons olive oil
2 cloves garlic, thinly sliced
1 onion, chopped
1/4 teaspoon crushed red chili pepper flakes
1 carrot, chopped
1 rib of celery, chopped
28 ounces (1 can) plum tomatoes
1 teaspoon fresh thyme leaves
1 potato, peeled and diced
1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
15 ounces (1 can) cannellini beans, rinsed and drained
4-6 thick slices of country bread, torn into pieces
4 cups water

1
Heat olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add garlic, onion, and crushed red chili pepper flakes. Sweat the onions until translucent, about 5 minutes.
2
Toss in the carrot and celery with a pinch of salt and sweat the vegetables 10 minutes.
3
Meanwhile, trim the hard stem ends off the tomatoes and discard. Crush the tomatoes with your hands.
4
Pour the tomatoes (and their juices) into the pot with the thyme, potato, and 3 cups water. Bring the soup to a simmer, turn the heat down and partially cover with the lid. Keep the soup at a low simmer for about 20 minutes.
5
Toss in the kale with another cup of water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes.
6
Add the canned beans and continue to simmer the soup 5 more minutes.
7
Stir in the bread and serve with a drizzle of spicy Tuscan extra-virgin olive oil. The soup should be thickened by the bread, but not at all dry.

373

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 13 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 cloves garlic, thinly sliced, 1 onion, chopped, 1/4 teaspoon crushed red chili pepper flakes, 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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