Smoky Ribollita with Orca Beans Recipe

Name: Smoky Ribollita with Orca Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 tsp. olive oil; 1 medium onion, chopped (1 1/2 cups); 1 large carrot, chopped ( 3/4 cup); 1 celery stalk, chopped ( 1/2 cup); 2 1/2 tsp. dried Italian seasoning; 3 cups chopped savoy cabbage or kale (7 oz.); 3 cups chopped Swiss chard (12 oz.); 2 cups chopped plum tomatoes; 4 cups low-sodium vegetable broth; 2 cups cooked Orca beans, 2 cups cooking liquid reserved; 5 cloves garlic, minced (5 tsp.); 1 chipotle chile in adobo sauce, minced; 2 cups rustic Italian bread cubes; 1/2 cup grated Parmesan or Romano cheese, optional

Servings: persons

2 1/2 tsp. olive oil
1 medium onion, chopped (1 1/2 cups)
1 large carrot, chopped ( 3/4 cup)
1 celery stalk, chopped ( 1/2 cup)
2 1/2 tsp. dried Italian seasoning
3 cups chopped savoy cabbage or kale (7 oz.)
3 cups chopped Swiss chard (12 oz.)
2 cups chopped plum tomatoes
4 cups low-sodium vegetable broth
2 cups cooked Orca beans, 2 cups cooking liquid reserved
5 cloves garlic, minced (5 tsp.)
1 chipotle chile in adobo sauce, minced
2 cups rustic Italian bread cubes
1/2 cup grated Parmesan or Romano cheese, optional

1
Heat oil in large pot or Dutch oven over medium heat.
2
Add onion; saute 8 minutes, or until soft and translucent.
3
Add carrot, celery, and Italian seasoning; saute 5 minutes, or until celery is softened.
4
Stir in cabbage, Swiss chard and tomatoes; cook 15 minutes, or until cabbage and chard have wilted.
5
Stir in broth, beans with reserved cooking liquid, garlic, and chipotle chile.
6
Bring mixture to a boil, reduce heat to medium-low, and simmer 20 minutes, or until vegetables are tender.
7
Add bread cubes to soup, gently stir, and cook 5 minutes more, or until bread is soaked.
8
Season with salt and pepper, if desired.
9
Serve sprinkled with cheese (if using).
10
If making the soup ahead, reserve bread to add at the time of reheating, just before serving.

322

kcal

Calories

Fat

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 1/2 tsp. olive oil, 1 medium onion, chopped (1 1/2 cups), 1 large carrot, chopped ( 3/4 cup), 1 celery stalk, chopped ( 1/2 cup), and more.

Yes, Smoky Ribollita with Orca Beans 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!

Smoky Ribollita with Orca Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions