Ribollita

Name: Ribollita
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: ¼ cup + 1 tbsp olive oil; 1 onion; 1 carrot; 1 celery; 1 tbsp garlic; 2 cups cannellini beans; 1 canned tomato; 4 cups water; 1 rosemary; 1 thyme; 1 lb kale; 4 wholegrain bread; 1 red onion; ½ cup parmesan

An Italian dinner. Ready in about 1 hour 10 minutes. Difficulty: medium.

25 minPrep (about)
45 minCook (about)
1 hr 10 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 16 people +

Changed from 4 to 16 people · Back to 4

Main ingredient

8 cups cannellini beans

Fresh & other

4 onions
4 carrots
4 celery
¼ cup garlic
4 canned tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
16 cups water
4 rosemary Shopping tip: Fresh sprigs. Dried works (use a third as much).
4 thyme Shopping tip: Fresh sprigs or dried both work (1 tsp dried = 1 tbsp fresh).
4 lb kale
16 wholegrain bread
4 red onions
2 cups parmesan

Sauces & oils

1 ¼ cups olive oil

How to make it

Steps in our own plain words.

Put ½ cup of your oil in a large pot on medium heat.
Wait until it’s hot.
Add onion, carrot, celery and garlic.
Sprinkle with salt and pepper.
Cook, till vegetables are soft, 5 to 10 minutes.
Stir every so often.
Turn the oven on to 500 degrees.
Drain the beans.
If they’re canned, rinse them as fully.
Add them to your pot along using tomatoes and their juices and thyme, rosemary and stock.
Bring to a boil.
Turn the heat down so the soup bubbles steadily.
Cover.
Cook, stirring when or twice to break up the tomatoes, till the flavors meld, 15 to 20 minutes.
Fish out plus discard rosemary plus thyme stems, if you like.
Stir in kale.
Taste and adjust seasoning.
Lay bread slices over the top of your stew so they cover the top plus overlap as little as possible.
Scatter red onion slices over top, drizzle with the rest of the ¾ cup oil.
Sprinkle with Parmesan.
Put the pot in the oven.
Bake until cheese are browned, onions and the bread and crisp, 10 to 15 minutes.
Divide your soup and bread among 4 bowls.
Serve.