🇮🇹 Italy recipe
Ribollita
The ultimate Tuscan comfort food, ribollita literally means 'reboiled' because this thick bread soup is traditionally made a day ahead and reheated, causing the stale bread to break down and thicken the soup into a rich, porridge-like consistency. Cavolo nero (lacinato kale) and cannellini beans are the essential ingredients.
Prep20 mins + overnight soak
Cook1 hr 30 mins
Serves6
Difficultyeasy
Ingredients
- 300g dried cannellini beans (soaked overnight) or 600g canned, drained
- 200g cavolo nero (lacinato kale), stems removed, leaves roughly chopped
- 200g savoy cabbage, shredded
- 300g stale Tuscan bread (unsalted, country-style), torn into chunks
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 400g canned whole peeled tomatoes, crushed
- 3 cloves garlic, minced
- 1 sprig fresh rosemary
- 2 dried bay leaves
- 100ml extra virgin olive oil (divided: 3 tablespoons for cooking, rest for finishing)
- 1.5 liters water or vegetable broth
- Salt, black pepper, and extra virgin olive oil for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 260
- Protein
- 12 g
- Carbs
- 34 g
- Fat
- 8 g
