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RIBOLLITA (TUSCAN STEW)

Ribollita (Tuscan Stew)

This traditional soup/stew was recently introduced to me by our host in Tuscany. There are many recipes, but it’s generally made with old bread, cannellini beans, carrots, potatoes, onions, celery, kale, chard and cabbage (or some variation). Hearty, nutrient-dense and delicious!

Serves: 4-6

Ingredients:

  • 2 tablespoons of olive oil
  • 1 large onion, finely chopped
  • 1 leek, chopped
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon of dried thyme
  • 1 carrot, finely chopped
  • 2 celery sticks, finely chopped
  • 2 medium ripe vine or plum tomatoes, deseeded and cubed
  • 500ml of vegetable stock (plus extra water if required)
  • 2 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 1 can of cannellini or any white beans, drained
  • 2 cups of kale, chopped
  • 1/2-3/4 cups of stale crusty bread, cubed or breadcrumbs
  • 2 tablespoons of vegan grated parmesan

Directions

  1. In a large pot over medium heat, sauté the first seven ingredients for 5 minutes.
  2. Add the tomatoes, along with the beans, broth, thyme, and rosemary. Simmer, covered, until the beans break apart, about 1/2 an hour.
  3. Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve.
  4. Optional: drizzle with olive oil and sprinkle with the cheese.