Ribollita (Florentine) Recipe

Name: Ribollita (Florentine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g dry whole wheat bread; 400 g dry white beans; 1 bunch black cabbage; 12 small savoy cabbage; 3 bunches swiss chard; 2 potatoes; 2 carrots; 2 stalks celery; 2 onions; 1 tablespoon tomato puree; olive oil; salt and pepper

Servings: persons

300 g dry whole wheat bread
400 g dry white beans
1 bunch black cabbage
12 small savoy cabbage
3 bunches swiss chard
2 potatoes
2 carrots
2 stalks celery
2 onions
1 tablespoon tomato puree
olive oil
salt and pepper

1
Cook the beans in 2 litres of cold water.
2
When cooked mash 3/4 of the beans and return to the bean stock reserving the rest for later.
3
In another pan cook one onion (finely sliced) in 8 tbsp of olive oil.
4
When golden add the tomato puree diluted with a little stock.
5
Add the carrots and celery (chopped), swiss chard and cabbage (sliced) and the potatos cut into large chunks.
6
Season and cook for a few minutes with the lid on, now add the bean stock and cook for an hour .
7
Add the bread in chunks and the reserved cooked beans, cook for a further 10 minutes and remove from the heat stir well and allow to cool.
8
Put the soup into a large oven proof dish and cover with slices of onion, pepper and a little olive oil.
9
Put in a hot oven until the onion is golden.
10
Cool a moment and serve with a bowl of parmesan for sprinkling.

227

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 12 ingredients. The key ingredients include: 300 g dry whole wheat bread, 400 g dry white beans, 1 bunch black cabbage, 12 small savoy cabbage, and more.

Yes, Ribollita (Florentine) 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 (Florentine)

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