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Authentic Tuscan Ribollita (Slow-Simmered Lacinato Kale, White Bean, and Bread Stew)
Tuscany's supreme peasant culinary treasure: hearty twice-cooked vegetable potage loaded with earthy lacinato kale (cavolo nero), cannellini beans, and stale rustic country bread, finished with fruity green Tuscan olive oil.
Prep
20 min
Cook
60 min
Total
80 min
Ingredients
servings
6
- Cooked cannellini beans (divided)500 g
- Tuscan kale (cavolo nero), stemmed and chopped300 g
- Savoy cabbage, chopped200 g
- Stale crusty rustic country bread, torn200 g
- Carrots, diced2 pc
- Celery stalks, diced2 stalk
- Yellow onion, diced1 pc
- Tuscan extra virgin olive oil80 ml
- Sea salt1 Ā½ tsp
Preparation Steps
1
SautƩ onion, carrot, and celery in 3 tbsp olive oil in heavy pot for 10 minutes until tender.
10 min timer
2
Puree half of the cannellini beans with a little water into smooth paste; leave remainder whole.
3 min timer
3
Add kale, savoy cabbage, bean puree, whole beans, 1 liter water, and salt; simmer gently 45 minutes until greens are melting.
45 min timer
4
Fold in stale bread, steep and simmer 10 mins until thick and cohesive; ladle into bowls with a generous swirl of green olive oil.
10 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
360
Protein
13g
Carbohydrates
48g
Fat
14g
Allergens
GlutenCelery
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional European Culinary Archives / USDA Public Domain Database (United States Department of Agriculture (USDA) & European Gastronomic Heritage Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
