Ribollita

1 hour ago 1

Democracy Dies successful Darkness

clock1 hr 15 minscourseMain

4.3 (3)

Ribollita, which means "re-boiled" successful Italian, is simply a homey Tuscan stew of vegetables, beans and bread, calved from the request to usage up leftovers by cooking them unneurotic to marque a caller and antithetic meal. That makes it amenable to each kinds of variations depending connected what ingredients you person astatine home. Feel escaped to swap the benignant of bean, oregon substitute chopped broccoli, greenish beans oregon reddish pepper, for example. If you've got home-cooked beans to usage alternatively of canned, the stew volition beryllium each the amended for it.

In this recipe, for an other measurement of creamy richness, fractional of the beans are pureed earlier they are stirred into the pot. There is conscionable capable whole-grain breadstuff to thicken the crockery and adhd heartiness without making it starchy oregon heavy, and a rainbow of vegetables is built in: carrots, celery, zucchini, tomatoes and ribbons of kale.

Refrigerate for up to 4 days.

The ribollita tin beryllium made successful advance, up to the constituent wherever the breadstuff is added, and refrigerated for up to 4 days, oregon frozen for up to 3 months. Add the breadstuff aft the stew has been reheated.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 6 (makes astir 12 cups)

Two (15 -ounce) cans no-salt-added cannellini oregon navy beans, drained and rinsed; divided (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added chickenhearted oregon rootlike broth
1/4 cupful olive oil
1 mean onion, diced (1 cup)
1 mean carrot, scrubbed good and diced (1/2 cup)
1 rib celery, diced (1/2 cup)
3 cloves garlic, minced oregon finely grated
1 mean zucchini, diced (1 cup)
One (28-ounce) tin full peeled tomatoes, positive their juices, preferably no-salt-added
1 sprig caller rosemary
1/2 spoon good salt
1/4 spoon freshly crushed achromatic pepper
Pinch to 1/4 spoon crushed reddish capsicum flakes
Leaves from 1 clump (12 ounces) kale, immoderate variety, stemmed and chopped into ribbons oregon bite-size pieces
1 cupful cubed day-old oregon lightly toasted whole-grain Italian bread, crusts removed
1/3 cupful freshly grated Parmigiano-Reggiano cheese, for serving

Nutritional Facts

Per serving

Calories
310
Fat
11 g
Saturated Fat
2 g
Carbohydrates
45 g
Sodium
280 mg
Protein
13 g
Fiber
14 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Mary-Denise Smith.

Published January 20, 2016

Updated March 15, 2026