Entree: Italy – Tuscany – Ribollita (Hearty Tuscan bread-and-vegetable stew made with beans and kale)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Additional 15 min

Total 1 hr 15 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil, plus more for finishing
- 1 large yellow onion, chopped, approx. 8 oz (225 g)
- 2 medium carrots, peeled and diced, approx. 6 oz (170 g)
- 2 celery stalks, diced, approx. 4 oz (115 g)
- 4 cloves garlic, minced (about 0.7 oz / 20 g)
- 4 cups (960 ml) low-sodium vegetable or chicken broth
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 cups (480 g) cooked cannellini beans, drained (about 2 15-oz / 425 g cans drained)
- 8 oz (225 g) cavolo nero or Tuscan kale, ribs removed and leaves torn
- 8 oz (225 g) stale Tuscan or crusty country bread, torn into bite-size pieces
- 2 sprigs fresh rosemary or 1 tsp (1 g) dried rosemary
- 2 bay leaves
- 1/2 tsp (2 g) red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup (45 g) freshly grated Pecorino Romano or Parmesan, plus extra for serving
- 1 Parmesan rind (optional, for simmering)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium heat. Add the chopped onion, carrots, and celery and cook, stirring, until softened and beginning to brown, about 8–10 minutes. Add the garlic and cook 1 minute more.
2. Add crushed tomatoes, rosemary, bay leaves, red pepper flakes (if using), and the Parmesan rind (if using). Stir and cook 2–3 minutes to combine.
3. Pour in the broth and bring to a simmer. Add the cooked cannellini beans and simmer gently for 15 minutes to meld flavors. Remove the Parmesan rind and rosemary sprigs.
4. Add the torn cavolo nero (Tuscan kale) and continue simmering until the greens are tender, about 10 minutes.
5. Stir in the torn stale bread a handful at a time so it absorbs the liquid and breaks down, creating a thick, stew-like consistency. Simmer uncovered, stirring occasionally, until the mixture is thick and creamy, 10–15 minutes. Adjust seasoning with salt and pepper.
6. Remove from heat and stir in 1/2 cup (45 g) grated cheese. Let rest 5 minutes; ribollita is traditionally better after resting or reheating the next day.
7. Serve warm with a drizzle of extra-virgin olive oil and additional grated cheese at the table.