Smoky Ribollita Recipe

Name: Smoky Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra-virgin olive oil; 3 large celery ribs, diced; 3 medium carrots, diced; 2 medium onions, diced; 4 garlic cloves, minced; 1 teaspoon sweet smoked paprika; 1/2 teaspoon crushed red pepper; One 28-ounce can chopped fire-roasted tomatoes and their juices; 3/4 pound Tuscan kalestems discarded, leaves coarsely chopped (8 cups); 4 thyme sprigs; 1 rosemary sprig; 1 bay leaf; Salt and freshly ground black pepper; 2 quarts vegetable stock; Two 15 1/2-ounce cans white beans, such as cannellini, drained; 2 tablespoons sherry vinegar; 1/4 cup grated pecorino cheese

Servings: persons

1/3 cup extra-virgin olive oil
3 large celery ribs, diced
3 medium carrots, diced
2 medium onions, diced
4 garlic cloves, minced
1 teaspoon sweet smoked paprika
1/2 teaspoon crushed red pepper
One 28-ounce can chopped fire-roasted tomatoes and their juices
3/4 pound Tuscan kalestems discarded, leaves coarsely chopped (8 cups)
4 thyme sprigs
1 rosemary sprig
1 bay leaf
Salt and freshly ground black pepper
2 quarts vegetable stock
Two 15 1/2-ounce cans white beans, such as cannellini, drained
2 tablespoons sherry vinegar
1/4 cup grated pecorino cheese

1
In a large pot, heat the oil.
2
Add the celery, carrots and onions; cook over moderate heat, stirring occasionally, until softened, 8 minutes.
3
Stir in the garlic, paprika and crushed red pepper and cook until fragrant, 2 minutes.
4
Add the tomatoes, kale, thyme and rosemary sprigs and the bay leaf and cook, stirring occasionally, until the tomato juices have evaporated, 5 minutes.
5
Season with salt and black pepper.
6
Add the stock and beans to the pot; simmer over low heat, stirring occasionally, for 30 minutes.
7
Discard the rosemary and thyme sprigs and the bay leaf.
8
Stir the vinegar into the soup and season with salt and black pepper.
9
Ladle the soup into bowls, sprinkle with the pecorino and serve.

590

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: 1/3 cup extra-virgin olive oil, 3 large celery ribs, diced, 3 medium carrots, diced, 2 medium onions, diced, and more.

Yes, Smoky Ribollita 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.

Smoky Ribollita

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