ribollita recipe

A hearty flavorful Tuscan Soup recipe with lacinato kale, cannellini beans and garden vegetables, served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.

Ribollita ( Tuscan White bean Stew ) 

olive oil

pancetta turkey

onions

carrots

fennel bulb (or sub celery)

garlic- rough chopped

black pepper

red pepper

tomatoes

lacinato kale, chopped

white wine

stock

Parmesan rind (optional, but adds depth and flavor)

cannellini beans – beans beans

——–

Italian parsley leaves

pecorino –

Crusty Bread

lemon

garlic,

rosemary (or thyme, sage)

Make the Lemon Garlic Rosemary Oil &#8211; place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)

In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.

Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.

Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.

Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)

Stir in fresh Italian Parsley. Adjust salt if necessary.

Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

Tried both the pancetta and vegetarian versions (for our vegetarian daughter). Both were excellent. I actually preferred the freshness of the vegetarian version. My son ate the vegetarian version and said it tasted quite meaty.

It was fantastic!! 
Do you have a detailed nutrition info for this?  
Thanks!

So so good. Added 1 cup of small pasta to appease the hubby but it really didn’t need it. The rosemary lemon garlic oil completes this soup.

This was amazing! Made it twice. Probably my favorite soup ever.

So easy to make, bursting with flavour and vitamins; a pot of joy .I have made several times, a great lunch whilst we are working from home as we are in a six week lockdown. A nice balance to the day, the  lemon, rosemary oil  on top compliments an already perfect dish.

I searched for vegetarian recipes in preparation for a dinner party with some vegetarian guests, trying to find a dish that would be enjoyed by (normally-)meat-eaters too.  I was encouraged by the reviews of this recipe, but took them with a pinch of salt (being a meat-eater myself).  However the reviews are more than justified - the dish was absolutely gorgeous, the meat-eaters and vegetarians were raving about it alike, and I (my own harshest critic) could not fault the dish.  The parmesan rind and yeast flakes created a wonderful depth of flavour.  It can be served "fine-dining" style as a main course, in wide-rim soup bowls, as a thick stew, with the sauteed (in chilli oil) vegan sausage pieces placed in a little pile on top of the stew (thank you to the reviewer who suggested this addition!), and swirls of the lemon/rosemary oil creating an artistic touch.  I added a touch of chilli flakes over the top along with parmesan flakes, as I love the kick of chilli.  Being a vegetarian "soup/stew" to your preference, I assumed that a light red wine such as a Pinot Noir would complement it, but the flavours were powerful and "meaty" enough such that a big powerful red wine complemented it wonderfully.  Sylvia - thank you so, so much for this - I look forward to trying more of your recipes!

Easy and tasty, best of you can avoid the subs. The fennel bulb was delicious and a better choice than celery, I'm sure. The one thing I might do different if just a bit more beans to make it more filling.
It really does taste better in the subsequent days

I don’t ever read the full blog I usually just jump to recipes  but something about your blog caught my eye and so I read it and I’m so glad I did. 
I completely share your passion about:-
“There is something truly special about making the decision to go somewhere, and then to actually go. Life is so short. I feel it getting shorter every single day, and I guess I just want to impress upon you to do the things you’ve always dreamed of doing, and to begin to do them now”

I tell my friends this all the time, don’t talk about you’d like to do things, go places but actually go and do them. 

I see the passion in your writing and I shall be making this recipe tomorrow.

Best wishes

Mike

The best.  Rich tasting.  Easy.  We live at over 7,000 ft., so cooked it a little slower &amp; a little longer.  In order to not get run out of town, I added a few pinto beans with the white beans.

What a fantastic recipe Sylvia! I used to go to Tuscany often, but I never had a ribollita that was as tasty as your recipe. Simply perfect! It will go into our weekly rotation for sure. Grazie!

My nephew made this soup.  It was one of the best soups I’ve ever tasted.  As an appetizer he served a small bowl of soup with the drizzle and we could dip square sizes of bread into the soup.  He also used pecorino cheese and parsley to garnish the soup.  I could ear this all week!

https://content.jwplatform.com/videos/kD9oTTNr.mp4

A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil.

How to Make Ribollita

With equal parts hearty and healthy, this Tuscan soup will make the perfect vegetarian meal to start off your week. Serve for dinner with crusty ciabatta, delicious!

Ribollita with romano beans

tbs extra virgin olive oil

celery stalks, finely chopped

carrot and onion, finely chopped

fennel seeds and dried chilli flakes

bay leaves

can whole tomatoes

1L (4 cups) chicken stock

cannellini beans, rinsed, drained

cavolo nero, finely shredded

baby spinach leaves

romano beans, blanched, refreshed

stale bread

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981842236001&=domain=del

5348771529001-5981842236001

This hearty White Bean Stew brings all the rich, fresh flavors of Tuscan cuisine to the table with an added bonus: it’s completely vegan! It’s the perfect family dinner for a busy weeknight or an easy meal prep recipe!

White Bean Stew

olive oil sun-dried tomato oil)

yellow onion, diced

carrot

celery

thyme

oregano

sage

tomato paste

vegetable stock

(13.5 oz.) can full-fat coconut milk

split red lentils, optional

kale

apple cider vinegar

Kosher salt

cracked pepper

parsley

Parmesan

croutons

Heat oil in a large pot over medium-high heat.

Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring frequently for 8 minutes.

Add garlic, oregano, thyme, and sage along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.

Create a well in the pot. Reduce heat to medium and add tomato paste directly to the surface of the pot and cook, stirring frequently, until the tomato paste turns brick red. Add a splash of veggie stock and deglaze the pan, scraping all the yummy bits off the bottom of the pan.

Add sun-dried tomato, white beans, veggie stock, and coconut milk to the pot along with a couple pinches of salt and pepper. Bring to a simmer over medium-high heat.

Once simmering, add lentils. Reduce heat to low and simmer for 10 minutes. Stir in kale until wilted.

Then add apple cider vinegar then season to taste with salt and pepper.

Garnish with fresh chopped parsley, vegan Parmesan, and croutons!

Absolutely delicious! I used all ingredients just as described. I did have to cook the lentils longer than 10 minutes, but the flavor was fantastic. I also blended mine just a bit with an immersion blender to make it extra creamy. Thank you for a delicious recipe!

Ribollita is a hearty vegan pottage, full of seasonal vegetables, and bulked out with bread. Easy to make and incredibly frugal, it&#039;s perfect for chilly days!

Easy and Comforting Ribollita (Tuscan Bread Soup)

olive oil (,

onion (, sliced)

carrot (, washed and cut into bite-sized chunks)

g celery (,

rosemary

sea salt

garlic (, smashed)

potatoes (, washed and cut into bite-sized chunks)

leek

tbsp tomato purée (tomato paste) (,

cabbage

chard (,

800 g canned cannellini beans ((do not drain!))

vegetable broth

black pepper (,

In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.

Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.

Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.

Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)

Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.

Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it&#39;s used up.

When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.

Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.

Store any leftovers in an airtight container in the &#39;fridge for up to a week.

Oh, I love this!  It's absolutely my kind of hearty comfort food and will be on the menu very soon.

Well I've made ribollita so often now, I think of it as an old friend. It's different every time of course, but always so good. We seem to get quite a lot of cavil nero in our veg box and we had masses of white beans from the runners in our garden this year. So you can guess what the two principal ingredients we've been using this autumn are. NOT cannellini beans.

I grew up eating ribollita and I don't think we ever put cabbage in it (always escarole, chard, beet greens, spinach).  My Nonna also put a lot more tomato in it, probably because she canned so much of them.  I remember the bread being as hard as a rock before it was added to the soup, and she always put in the rinds from parmesan (though, our family now uses FYH vegan parm and a healthy sprinkle of nooch).  My mom would sprinkle fresh parsley on our bowls to keep it tasting "fresh" , but she always made the soup the day before we ate it.   I still make it the way my family makes it, by throwing in whatever veg happens to be sitting around.  I've never blended the beans with the stock, though, so I'm definitely doing that.  I can't wait to try your version!

At last it is (nearly) winter here so out came this recipe.  I have been desperate to try it since I first saw it last summer ... and, oh, what a warming and hearty treat.  It made heaps - in fact there were four of us for dinner last night, one had three helpings, the rest of us had two helpings each and there is still some left over for today.  Many many thanks for this recipe.

That sure does look like a nice and cozy dish for this freezing weather!

I've never made ribollita so I will totally take your word on how to cook it and would now not dream of adding any sort of toasted bread - hahaha, you did make me laugh. We used to grow various kale on our plot until the deer got in and we had to give up growing just about anything. Now we have a garden. I doubt we'll manage to get it organised enough this year to grow anything much, but there is hope for next year. We will have kale again!

I know italian bread salad, but never thought about soup. I can imagine it with a yummy Ciabatta &lt;3 Love to try this one ?

This looks delicious.  Unfortunately it is high summer here just now so I will have to leave it for a couple of months before I give it a try.

Ribollita is a Tuscan soup that&#39;s filled with beans and vegetables and thickened with bread. Made with simple ingredients, this classic Italian dish is a hearty, comforting meal in a bowl.

Ribollita Recipe

sourdough bread

extra-virgin olive oil (plus more for serving)

onion

celery fennel bulb (diced)

garlic

dry white wine

beans

Parmesan rind (plus grated cheese for serving)

(8-ounce) bunch lacinato kale, stemmed, leaves torn

If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper.

Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes.

Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread.

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