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Ribollita

Serves10
IngredientsVegetables, Beans, Bread
Day PartDinner
Cuisine TypeItalian
Ribollita

Serve this hearty and flavorful dish with plenty of bread on the side. Diners will want to finish every last drop.

Ingredients

2 cups onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tbsp. garlic, minced
2 tbsp. basil
2 tbsp. rosemary
Olive oil, as needed
1⁄3 cup white wine
2 cups tomatoes, chopped
6 cups stock
2 cups dried beans, cooked
8 cups Swiss chard, roughly chopped
Sliced peasant bread, toasted or grilled
Pesto, as needed
Shaved parmesan, for garnish
 

Steps

1. In a large stock pot over medium-high heat, sauté onions, celery and carrots in oil until translucent. Add garlic, herbs and wine and reduce. Add tomatoes and stock and bring to a simmer. Cook until vegetables are tender.

2. Add beans and chard and season to taste.

3. Serve with toasted peasant bread, a dollop of pesto and garnish with shaved parmesan.

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