Ribollito Recipe – Eats Now

Name: Ribollito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped (about 1/2 cups); 4 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 celery ribs, coarsely chopped (about 1/3 cups); 2 carrots, coarsely chopped (about 1 cup); 2 cups tomato puree; 4 cups cooked white beans, drained; 4 cups water; 1 large yellow squash, coarsely chunked (about 2 cups); Salt and freshly ground black pepper to taste; 3/4 cup freshly grated Parmesan cheese, plus additional for the table

Servings: persons

2 tablespoons extra-virgin olive oil
1 large onion, chopped (about 1/2 cups)
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 celery ribs, coarsely chopped (about 1/3 cups)
2 carrots, coarsely chopped (about 1 cup)
2 cups tomato puree
4 cups cooked white beans, drained
4 cups water
1 large yellow squash, coarsely chunked (about 2 cups)
Salt and freshly ground black pepper to taste
3/4 cup freshly grated Parmesan cheese, plus additional for the table

1
Heat the oil in a 4-quart saucepan over medium-high heat.
2
Add the onion and saute until softened, about 5 minutes.
3
Stir in the garlic, parsley, thyme, and rosemary and cook an additional minute.
4
Stir in the celery, carrots, and tomato puree.
5
In a bowl, using a fork or in a food processor, mash 1 cup beans.
6
Add the mashed beans and the water to the saucepan.
7
Bring to a boil, reduce heat, and simmer, covered, 15 minutes.
8
The recipe can be made ahead until this point.
9
Refrigerate until ready to continue.
10
Add squash and remaining 3 cups beans.
11
Simmer 10 minutes.
12
Remove from heat, season with salt and pepper, stir in Parmesan cheese, and let stand a few minutes before serving.
13
Serve with additional Parmesan cheese at the table, if desired.

695

kcal

Calories

Fat

108

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 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large onion, chopped (about 1/2 cups), 4 garlic cloves, minced, 2 tablespoons chopped fresh parsley, and more.

Yes, Ribollito 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.

That's it — enjoy your meal!

Ribollito

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions