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)

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)

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)

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

Ingredients

Steps

Nutrition Facts

Comments

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, 4 is assumed for the total recipe.

Comments

Nutrition Facts