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Ribollita 0 Picture


  • 3/4 cup extra-virgin olive oil divided
  • 1 medium red onion chopped 1/2" dice
  • 2 garlic cloves peeled, sliced thin
  • 1 medium carrot scraped, and chopped into 1/4" half-moons
  • 2 celery ribs chopped 1/4" pieces
  • 2 waxy potatoes peeled, and cut into 1/2" cubes
  • 3 cups white cannellini or brown borlotti beans soaked, and cooked perfectly
  • 4 cups reserved bean liquid
  • 1 cup Basic Tomato Sauce (see recipe)
  • 1 bunch Swiss chard chopped 1/2" ribbons
  • 1 bunch kale chopped 1/2" ribbons
  • 1 bunch black cabbage (cavolo nero) chopped 1/2" ribbons
  • 4 slices country bread toasted
  • 1/2 cup grated parmigiano


Servings 4


Step 1

In a large 8-quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and Basic Tomato Sauce and bring to a boil.

Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.

The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.

This recipe yields 4 servings.

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