No results to search

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)

Prep Time

Cook Time

Total Time

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

seriouseats.com

Recipe Options

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

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)

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

Ingredients

Steps

Nutrition Facts

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