Ribollita
Discover this authentic Italian Ribollita recipe — a satisfying weeknight dish that's an impressive dish that showcases your cooking skills. Made with olive oil, onion, carrots and 11 more fresh ingredients, this recipe guides you through 4 detailed steps to create a truly memorable meal. Ready in about 40 minutes from start to finish. Whether you're cooking for family, friends, or a special occasion, this italian classic is sure to impress.
20
Prep Time (min)
30
Cook Time (min)
4
servings
330
Calories/serving
Hard
Difficulty
Ingredients
- 5 tablespoons Olive Oil
- 1 chopped Onion
- 1 chopped Carrots
- 1 stalk chopped Celery
- 1 tablespoon minced Garlic
- 2 cups Cannellini Beans
- 1 Canned tomatoes
- 4 cups Water
- 1 fresh sprig Rosemary
- 1 fresh sprig Thyme
- 1 pound chopped Kale
- 4 thick slices Wholegrain Bread
- 1 thinly sliced Red Onions
- ½ cup freshly grated Parmesan
Instructions
4 steps · ~66 minutes total
Step 1
Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
8 minutesTaste as you go and adjust seasoning gradually — you can always add more but can't take it away.Step 2
Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
25 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 3
Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
8 minutesKeep your fingers curled under (claw grip) for safety when cutting.Step 4
Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.
25 minutesAlways preheat your oven fully before baking for even cooking.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your italian meal with these perfect pairings:
About This Dish
Ribollita is a beloved dish from Italian cuisine, originating in Italy. With a total preparation time of about 50 minutes, it makes for a satisfying weeknight dinner.
Italian cuisine is renowned worldwide for its emphasis on simple, quality ingredients and time-honored techniques. Each region of Italy has its own distinct culinary traditions, passed down through generations.
This recipe is rated hard difficulty and uses 14 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
Ribollita is a traditional Tuscan soup made with bread, vegetables, and beans, known for its hearty and comforting qualities.
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Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
