Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Ribollita Recipe

Tags:

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


Submitted by theresa80

Makes 8 servings



Ribollita starts out simply as homemade minestrone: chicken stock, onion, garlic, carrots, thinly sliced kale, celery, bay leaf, a sprig of rosemary, white beans and ham. A day or so later, the soup gets a reheating. Chunks of crusty Italian bread -- sometimes rubbed with garlic, dotted with olive oil or both -- are layered on the bottom of each bowl or mashed into the soup.

Recipe Ingredients for Ribollita

1/2 pound dried white beans, such as Great Northern or cannellini
1 Kosher salt
1/4 cup olive oil, plus extra for serving
1/4 pound diced pancetta or smoked bacon
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 ounce plum tomatoes, chopped
4 cups chopped or shredded savoy cabbage,coarsely optional
4 cups chopped kale,coarsely
1/2 cup chopped fresh basil leaves
6 cups chicken stock, preferably homemade
4 cups bread , crusts removed, sourdough, cubes
1/2 cup grated Parmesan cheese, for serving, freshly

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

Categories

Soup

Nutrition Facts
Serving Size 487.4g
Amount Per Serving
Calories
395
Calories from Fat
150
% Daily Value*
Total Fat
16.7g
26%
Saturated Fat
4.3g
21%
Trans Fat
0.0g
Cholesterol
21mg
7%
Sodium
1736mg
72%
Potassium
1225mg
35%
Total Carbohydrates
43.8g
15%
Dietary Fiber
8.6g
34%
Sugars
9.4g
Protein
20.2g
Vitamin A 156% Vitamin C 132%
Calcium 28% Iron 31%
* 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
  • Low in cholesterol
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement