Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Recipe

Name: Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Recipe
Total time: 60 min
Yield: 8
Ingredients: 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling; 3 medium cloves garlic, thinly sliced; 1 medium red onion, diced (about 7 ounces; 200g); 1 large leek, white and light green parts only, diced (about 13 ounces; 370g); 4 large carrots, peeled and diced (about 1 1/4 pounds; 525g); 2 1/2 cups peeled, seeded, and diced butternut squash (about 1/2 of a medium squash) (about 12 ounces; 360g); 1 turnip, peeled and diced (about 8 ounces; 240g); 3 large celery stalks, diced (about 8 ounces; 240g); Water; 1 bunch lacinato kale, stemmed, leaves roughly chopped (about 6 ounces; 170g) (see note); 1 bouquet garnis (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf); 2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water (if using canned beans) (see note); 1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; Grated Parmigiano Reggiano, for serving (optional)

Total 1h

This Ribollita recipe is a hearty Tuscan stew filled with beans, vegetables, and bread. With a flavorful herb bouquet, tender carrots, and butternut squash, this dish is perfect for a cozy, comforting meal. Drizzle with olive oil and sprinkle with Parmigiano Reggiano for a delicious finishing touch.

Italian

Soup

Tuscan

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Ingredients

(Servings: 8)

3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling

3 medium cloves garlic, thinly sliced

1 medium red onion, diced (about 7 ounces; 200g)

1 large leek, white and light green parts only, diced (about 13 ounces; 370g)

4 large carrots, peeled and diced (about 1 1/4 pounds; 525g)

2 1/2 cups peeled, seeded, and diced butternut squash (about 1/2 of a medium squash) (about 12 ounces; 360g)

1 turnip, peeled and diced (about 8 ounces; 240g)

3 large celery stalks, diced (about 8 ounces; 240g)

1 bunch lacinato kale, stemmed, leaves roughly chopped (about 6 ounces; 170g) (see note)

1 bouquet garnis (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf)

2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water (if using canned beans) (see note)

1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

Grated Parmigiano Reggiano, for serving (optional)

Nutrition Facts

Calories

309kcal

15%
Fat

12g

0%
Saturated Fat

2g

0%
Carbohydrates

45g

2%
Fiber

9g

0%
Sugar

9g

0%
Protein

10g

0%
Cholesterol

0mg

0%
Sodium

932mg

46%

Percent Daily Values are based on a 2,000 calorie diet.

Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts