Ribollita (Tuscan Minestrone) Recipe

Name: Ribollita (Tuscan Minestrone)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup); 3 tablespoons olive oil, plus extra for garnish; 1 cup chopped onion; 1/2 cup chopped leek, white and light green parts only; 1/2 cup diced carrot (1/2-inch dice); 1/2 cup diced celery (1/2-inch dice); 1 tablespoon minced garlic; 1 teaspoon crushed dried rosemary; 1 (14 1/2 ounce) can diced tomatoes, with juices; 8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups); 1 1/2 tablespoons kosher salt, plus more if needed; 8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice; 8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices; 6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups); 8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices); 1 -2 whole garlic clove, peeled and halved; 1 cup grated parmigiano-reggiano cheese, for garnish

Servings: persons

8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
3 tablespoons olive oil, plus extra for garnish
1 cup chopped onion
1/2 cup chopped leek, white and light green parts only
1/2 cup diced carrot (1/2-inch dice)
1/2 cup diced celery (1/2-inch dice)
1 tablespoon minced garlic
1 teaspoon crushed dried rosemary
1 (14 1/2 ounce) can diced tomatoes, with juices
8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
1 1/2 tablespoons kosher salt, plus more if needed
8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
1 -2 whole garlic clove, peeled and halved
1 cup grated parmigiano-reggiano cheese, for garnish

1
Rinse and sort through the beans to remove any pebbles.
2
Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
3
Drain beans in a colander and reserve.
4
Heat olive oil in a large heavy pot over med-high heat.
5
When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
6
Add in minced garlic and rosemary; saute 1 minute.
7
Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
8
Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
9
Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
10
Taste soup and season with salt, as needed.
11
When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
12
Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
13
Garnish each serving with Parmesan cheese and a drizzle of olive oil.

428

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 17 ingredients. The key ingredients include: 8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup), 3 tablespoons olive oil, plus extra for garnish, 1 cup chopped onion, 1/2 cup chopped leek, white and light green parts only, and more.

Yes, Ribollita (Tuscan Minestrone) 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 (Tuscan Minestrone)

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