Ribollita: Tuscany’s Ultimate Comfort Dish

Name: Ribollita: Tuscany’s Ultimate Comfort Dish
Ingredients: 4 cups homemade broth (chicken or beef) or a mix of half store-bought broth; half water (vegetarians/vegans can use vegetable broth); 1/4 cup extra virgin olive oil, plus more for serving; 2 tender celery ribs, chopped; 2 medium carrots, chopped; 2 garlic cloves, finely chopped; 1 small red onion, chopped; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh rosemary; 1-1/2 pounds peeled, seeded, and chopped fresh tomatoes or 1-1/2 cups canned Italian peeled tomatoes with their juice, chopped; 3 cups cooked dried or canned cannellini beans; 2 medium boiling potatoes, peeled and diced; 2 medium zucchinis, chopped; 1-pound cabbage or kale, thinly sliced (about 4 cups); 8 ounces green beans, trimmed and cut into bite-size pieces; About 8 ounces day-old Italian bread, thinly sliced; Very thin slices red onion (optional)

www.wine4food.com

Who doesn’t crave a rib-sticking soup or stew in the winter? Ribollita, a vegetable and bread-based soup, is one of Tuscany’s culinary treasures. Like much of the heartier fare in the Tuscan...

View full recipe on www.wine4food.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.

Share this recipe:

Cooking tools:

Blender
Food processor
Pot
Stove
Chef's knife
Bread knife
Cutting board
Peeler
Measuring cup
Wooden spoon
Soup tureen

Ingredients

4 cups homemade broth (chicken or beef) or a mix of half store-bought broth
half water (vegetarians/vegans can use vegetable broth)
1/4 cup extra virgin olive oil, plus more for serving
2 tender celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, finely chopped
1 small red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1-1/2 pounds peeled, seeded, and chopped fresh tomatoes or 1-1/2 cups canned Italian peeled tomatoes with their juice, chopped
3 cups cooked dried or canned cannellini beans
2 medium boiling potatoes, peeled and diced
2 medium zucchinis, chopped
1-pound cabbage or kale, thinly sliced (about 4 cups)
8 ounces green beans, trimmed and cut into bite-size pieces
About 8 ounces day-old Italian bread, thinly sliced
Very thin slices red onion (optional)