Ribollita – Tuscan Bread and Bean Stew

⏱ 60 min · 🍽️ 4 Servings · 🧂 12 Ingredients

Ingredients

  • 400 g cannellini beans
  • 300 g cavolo nero
  • 150 g stale ciabatta
  • 400 g tomato passata
  • 1 piece carrot
  • 1 piece celery stalk
  • 1 piece onion
  • 2 clove garlic
  • 40 ml olive oil
  • 800 ml vegetable stock
  • 2 piece rosemary sprigs
  • 1 pinch salt

Instructions

  1. Finely dice the onion, carrot and celery and finely chop the garlic. Strip the cavolo nero from its stems and cut into strips.
  2. Heat the olive oil in a large pot and gently sweat the diced vegetable soffritto over medium heat for 8 minutes until soft.
  3. Add the tomato passata and vegetable stock, then stir in the cavolo nero and drained cannellini beans. Add the rosemary and simmer for 20 minutes.
  4. Tear the stale ciabatta into pieces and stir it in. Simmer gently for another 10 minutes until the bread thickens the stew.
  5. Season with salt, drizzle the stew with a little olive oil and serve.
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Ribollita – Tuscan Bread and Bean Stew
📖 Culinse
stewveganitalianmeal-prep

Ribollita – Tuscan Bread and Bean Stew

A thick Tuscan stew of white beans, cavolo nero and stale bread. A hearty way to use up leftovers, made wonderfully creamy by the bread..

⏱

Cook time

60 min

🍽️

Servings

4

🧂

Ingredients

12

View Original ↗

Nutrition

per serving

380 kcal

Calories

15 g

Protein

12 g

Fat

54 g

Carbs

Ingredients

For 4 servings

Estimated cost~€6.80 · ~€1.70/serving
  • 🛒

Instructions

  1. 1

    Finely dice the onion, carrot and celery and finely chop the garlic. Strip the cavolo nero from its stems and cut into strips.

  2. 2

    Heat the olive oil in a large pot and gently sweat the diced vegetable soffritto over medium heat for 8 minutes until soft.

  3. 3

    Add the tomato passata and vegetable stock, then stir in the cavolo nero and drained cannellini beans. Add the rosemary and simmer for 20 minutes.

  4. 4

    Tear the stale ciabatta into pieces and stir it in. Simmer gently for another 10 minutes until the bread thickens the stew.

  5. 5

    Season with salt, drizzle the stew with a little olive oil and serve.

Ribollita – Tuscan Bread and Bean Stew Recipe | Culinse