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Ribollita Recipe


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A Tuscan bread and vegetable stew made with cannellini beans, multi-grain bread, and a variety of fresh vegetables including kale, cabbage, and potatoes.

Ribollita recipe

Servings: 6
Total Time: 1 hour
Recipe by: Frankie


12 ounces hearty, crusty, whole grain bread
1/4 cup olive oil
2 15-ounce cans cannellini beans
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 rib medium celery, chopped
3 medium garlic cloves, minced
1 medium potato, peeled and diced
1 small head green cabbage, cored and chopped
1 bunch kale, stems removed and chopped
1 14-ounce can diced tomatoes
1/2 tsp dried thyme
1/2 tsp dried rosemary
4 cups water
1 tsp salt
freshly ground black pepper
freshly grated Parmesan cheese


1. Preheat the oven to 350°F.

2. Cut your bread into cubes and lay on a baking sheet. Bake in the preheated oven until bread is dry but not browned, about 10 minutes. Remove the bread from oven and set aside.

3. Drain and rinse the beans. Puree HALF of the beans in a food processor or blender with 1/2 cup of water, set aside. Set the whole beans aside as well.

4. Heat the oil in a dutch oven or large pot over medium-high heat.

5. When the oil is hot add the onion, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.

6. Add the pureed beans, potato, cabbage, kale, tomatoes, thyme, rosemary, water, and 1 tsp salt. Stir to combine and bring to a rapid boil.

7. Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally.

8. Stir in the whole beans and bread cubes. Turn heat back up to medium-high and return to a rapid boil.

9. Reduce the heat to low again and cook for 5 more minutes.

10. Serve the stew topped with freshly ground pepper and grated Parmesan.


Use stale bread if you have it, just cut it into cubes and skip steps 1 & 2.

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