Ribollita Recipe

Looking for an easy Ribollita recipe? Learn how to make Ribollita using healthy ingredients.


Submitted by tballpasta

Makes 8 servings



2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot ContessaEpisode: Barn Warming http://www.foodnetwork.com/recipes/ina-garten/ribollita-recipe/index.html

Recipe Ingredients for Ribollita

1/2 lb dried white beans, such as Great Northern or cannellini
1 pinch Kosher salt
1/4 cup olive oil, plus extra for serving
2 cups chopped yellow onions (2 onions)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 tablespoons minced garlic (6 cloves)
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
28 oz plum tomatoes, Italian in puree, chopped
4 cups kale, coarsely chopped
1/2 cup fresh basil leaves, chopped
6 cups chicken stock
4 cups bread, sourdough, cubed, crusts removed
1/2 cup Parmesan, freshly grated, for serving

Recipe Directions for Ribollita

  1. In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

  2. Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

  3. Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

  4. Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

  5. Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Categories

Main Dish

Nutrition Facts
Serving Size 437.1g
Amount Per Serving
Calories
300
Calories from Fat
94
% Daily Value*
Total Fat
10.4g
16%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
5mg
2%
Sodium
865mg
36%
Potassium
934mg
27%
Total Carbohydrates
40.8g
14%
Dietary Fiber
10.5g
42%
Sugars
8.1g
Protein
14.1g
Vitamin A 166% Vitamin C 116%
Calcium 23% Iron 25%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very low in cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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