Ribollita
Ribollita is a classic Italian vegetarian that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Onion, Carrots, Celery, Garlic, Cannellini Beans, Canned tomatoes, Rosemary, Thyme, Kale, Wholegrain Bread, Red Onions and Parmesan, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. True to traditional Italian cooking, the dish focuses on relying on ingredient purity, fresh herbs, aromatic garlic, and rich extra-virgin olive oil.
In authentic Italian tradition, Ribollita is best presented with crusty artisan bread and a light green salad.
If you enjoy authentic Italian cooking, be sure to also explore our recipe for Spicy Arrabiata Penne.
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Ingredients
- Olive Oil5 tablespoons
- Onion1 chopped
- Carrots1 chopped
- Celery1 stalk chopped
- Garlic1 tablespoon minced
- Cannellini Beans2 cups
- Canned tomatoes1
- Water4 cups
- Rosemary1 fresh sprig
- Thyme1 fresh sprig
- Kale1 pound chopped
- Wholegrain Bread4 thick slices
- Red Onions1 thinly sliced
- Parmesan½ cup freshly grated
Step-by-Step Instructions
11 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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.
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.
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.
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.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Ribollita reflects the timeless heritage of traditional Italian home cooking, relying on ingredient purity, fresh herbs, aromatic garlic, and rich extra-virgin olive oil. Prepared for generations for family gatherings and celebrations, it represents the heart of regional culinary identity.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown onion in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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