Ribollita (Italian Vegetable/Bean Soup) Recipe

Name: Ribollita (Italian Vegetable/Bean Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dried lima beans (butterbeans); 1 lb onion, finely chopped; 1 lb carrot, finely chopped; 1 lb celery rib, finely chopped; 6 garlic cloves, finely chopped; 2 tablespoons olive oil; 1 lb tomatoes, peeled, deseeded and finely chopped; 1 jalapeno pepper, finely chopped; 1 lb spinach, shredded; 10 cups broth, from beans plus water; ½ tablespoon salt

Servings: persons

1 lb dried lima beans (butterbeans)
1 lb onion, finely chopped
1 lb carrot, finely chopped
1 lb celery rib, finely chopped
6 garlic cloves, finely chopped
2 tablespoons olive oil
1 lb tomatoes, peeled, deseeded and finely chopped
1 jalapeno pepper, finely chopped
1 lb spinach, shredded
10 cups broth, from beans plus water
½ tablespoon salt

1
Start the day before by soaking the beans in plenty of water.
2
Drain the beans, cook them in water until soft, about 1 1/2 hour.
3
In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
4
Gently fry for about 30 minutes.
5
Add broth from the beans + water to make a total of 10 cups.
6
Add tomatoes, jalapeno pepper and spinach.
7
Add salt and cook on low fire for about 20 minutes.
8
Put the beans in the soup and cook on low fire for 40 minutes.
9
I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.

1360

kcal

Calories

Fat

249

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 11 ingredients. The key ingredients include: 1 lb dried lima beans (butterbeans), 1 lb onion, finely chopped, 1 lb carrot, finely chopped, 1 lb celery rib, finely chopped, and more.

Yes, Ribollita (Italian Vegetable/Bean Soup) 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 (Italian Vegetable/Bean Soup)

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