Wellness
Nutrition
Calories: 330
Protein: 14 g
Carbohydrates: 52 g
Fat: 8 g
Fibre: 11 g
Sodium: 440 mg
Dinner
Rustic Tuscan Ribollita
5 min read
A hearty, slow-simmered Tuscan vegetable potage layered with creamy cannellini beans, lacinato kale, garden vegetables, and day-old rustic bread.
Prep20 min
Cook40 min
Serves6
DifficultyEasy
What you'll need
Ingredients
2 cans (540 ml / 19 oz each) cannellini beans, rinsed and drained (divided)
1 large bunch lacinato (dinosaur) kale, thick stems removed and leaves chopped
1/2 small head savoy cabbage, shredded
1 medium yellow onion, diced
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (400 g / 14 oz) whole peeled San Marzano tomatoes, crushed by hand
4 cups low-sodium vegetable broth
4 thick slices day-old rustic whole grain or sourdough bread, torn into bite-sized chunks
3 tbsp extra virgin olive oil (plus extra for drizzling)
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bay leaf
1/2 tsp sea salt (or to taste)
1/4 tsp crushed red pepper flakes
Freshly ground black pepper, to taste
Freshly grated Parmigiano-Reggiano rind (optional, simmered in broth) and grated cheese for serving
Let's make it
Instructions
1
Purée half the beans: In a small bowl or food processor, mash or blend half of the cannellini beans with 1/2 cup of the vegetable broth until smooth. Set the remaining whole beans aside.
2
Build the soffritto base: In a large Dutch oven or heavy-bottomed pot, warm 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 7 to 8 minutes until softened and fragrant.
3
Add garlic, herbs, and tomatoes: Stir in the minced garlic, red pepper flakes, fresh rosemary, thyme, and bay leaf. Cook for 1 minute until fragrant. Add the crushed San Marzano tomatoes and simmer for 5 minutes.
4
Simmer the vegetables and broth: Pour in the remaining vegetable broth, the bean purée, the whole beans, chopped kale, and shredded savoy cabbage (add the cheese rind here if using). Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the greens are tender.
5
Add bread and re-boil (ribollita): Discard the rosemary stem, thyme sprigs, and bay leaf. Fold the torn rustic bread directly into the pot. Let it simmer gently for 5 to 10 minutes, stirring occasionally, until the bread absorbs the broth and thickens the stew into a velvety texture.
6
Rest and serve: Remove from heat and let stand for 5 minutes. Ladle into wide bowls, finish with a generous drizzle of good extra virgin olive oil, freshly cracked black pepper, and grated Parmigiano-Reggiano.
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