Ribollita di Luana Recipe

Name: Ribollita di Luana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1/2 yellow onion, finely chopped; 2 cloves garlic, finely chopped; 3 stalks celery, cut into 1/3 -inch-thick slices; 4 carrots, peeled and sliced into 1/3 -inch-thick rounds; 2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices; 2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices; 1/2 fennel bulb, cut into 1/2 -inch-thick pieces; 1/4 savoy cabbage, roughly chopped; 2 15-ounce cans cannellini beans, drained and rinsed; 1 14-ounce can peeled whole tomatoes, drained and divided into pieces; 1 tablespoon finely chopped rosemary; 1 tablespoon finely chopped sage; 1/2 cup finely chopped flat-leaf parsley; 1 bay leaf; 1 bunch spinach (about 6 cups), rinsed and roughly chopped; Red-pepper flakes; Extra-virgin olive oil; Parmesan cheese, grated; Crusty bread, optional

Servings: persons

1/2 cup olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
3 stalks celery, cut into 1/3 -inch-thick slices
4 carrots, peeled and sliced into 1/3 -inch-thick rounds
2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices
2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices
1/2 fennel bulb, cut into 1/2 -inch-thick pieces
1/4 savoy cabbage, roughly chopped
2 15-ounce cans cannellini beans, drained and rinsed
1 14-ounce can peeled whole tomatoes, drained and divided into pieces
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped sage
1/2 cup finely chopped flat-leaf parsley
1 bay leaf
1 bunch spinach (about 6 cups), rinsed and roughly chopped
Red-pepper flakes
Extra-virgin olive oil
Parmesan cheese, grated
Crusty bread, optional

1
Heat a large soup pot over medium-high heat.
2
Add the oil.
3
When hot, stir in the onion, garlic, celery, carrots, zucchini, squash, fennel and cabbage.
4
Season with salt.
5
Cook for 15 minutes, stirring occasionally.
6
Add the beans, tomatoes, herbs and 2 cups water.
7
Season with more salt, then gently fold together until combined.
8
Press on the solids so they are submerged in the water.
9
Bring to a boil, then lower the heat and simmer uncovered for 1 hour.
10
Stir gently only once or twice.
11
Fold in the spinach and simmer 30 minutes more.
12
Remove the bay leaf.
13
Stir in more salt and red-pepper flakes to taste.
14
Ladle the soup into individual serving bowls.
15
Drizzle each with olive oil and sprinkle with grated Parmesan.
16
If you choose, serve with bread.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup olive oil, 1/2 yellow onion, finely chopped, 2 cloves garlic, finely chopped, 3 stalks celery, cut into 1/3 -inch-thick slices, and more.

Yes, Ribollita di Luana falls under the Vegetarian 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.

That's it — enjoy your meal!

Ribollita di Luana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions