Ribollita Recipe Lidia Bastianich

Name: Ribollita Recipe Lidia Bastianich
Ingredients: 2 medium carrots, peeled and diced; 2 ribs celery, diced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 bunch of Tuscan kale (cavolo nero), stemmed and chopped (about 4 cups); 1 small head of savoy cabbage, chopped (about 2 cups); 1 (15 oz) can of cannellini beans, drained and rinsed (or 1.5 cups cooked cannellini beans); 1 (15 oz) can of borlotti beans, drained and rinsed (optional); 4 cups day-old Tuscan bread, cut into cubes (stale or toasted works best); 1 medium potato, peeled and diced (optional for extra heartiness); 2 teaspoons fresh rosemary, finely chopped; 2 bay leaves; 1 teaspoon dried thyme; Salt, to taste (start with 1 teaspoon); Freshly ground black pepper, to taste; Extra virgin olive oil 1/4 cup For sautéing and finishing drizzle; Vegetable or chicken broth 6 cups Use low-sodium for control over salt; Water 1 cup To adjust soup thickness as needed; Tomato paste 2 tablespoons Adds richness and depth

gluttonlv.com

Ribollita is a classic Tuscan soup that warms both the heart and soul. This hearty dish, made famous by Italian cooking icon Lidia Bastianich, combines rustic vegetables and stale bread to create a...

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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 gluttonlv.com.

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Ingredients

2 medium carrots, peeled and diced
2 ribs celery, diced
1 medium onion, finely chopped
2 cloves garlic, minced
1 bunch of Tuscan kale (cavolo nero), stemmed and chopped (about 4 cups)
1 small head of savoy cabbage, chopped (about 2 cups)
1 (15 oz) can of cannellini beans, drained and rinsed (or 1.5 cups cooked cannellini beans)
1 (15 oz) can of borlotti beans, drained and rinsed (optional)
4 cups day-old Tuscan bread, cut into cubes (stale or toasted works best)
1 medium potato, peeled and diced (optional for extra heartiness)
2 teaspoons fresh rosemary, finely chopped
2 bay leaves
1 teaspoon dried thyme
Salt, to taste (start with 1 teaspoon)
Freshly ground black pepper, to taste
Extra virgin olive oil 1/4 cup For sautéing and finishing drizzle
Vegetable or chicken broth 6 cups Use low-sodium for control over salt
Water 1 cup To adjust soup thickness as needed
Tomato paste 2 tablespoons Adds richness and depth