Ribollita
A hearty Italian vegetable and bean stew topped with wholegrain bread, red onion, olive oil, and Parmesan, then baked until crisp.
- 1 hr
- 520 kcal
- Vegetarian
- Italian
- Soup
- Stew
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Put 2 tablespoons of the olive oil in a large pot over medium heat.
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Step 2:
When the oil is hot, add the onion, carrot, celery, and garlic.
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Step 3:
Sprinkle with salt and pepper.
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Step 4:
Cook, stirring occasionally, until the vegetables are soft, 5 to 10 minutes.
5–10 min -
Step 5:
Heat the oven to 500 degrees.
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Step 6:
Drain the cannellini beans; if they are canned, rinse them as well.
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Step 7:
Add the beans to the pot along with the canned tomatoes and their juices, water, rosemary, and thyme.
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Step 8:
Bring to a boil, then reduce the heat so the soup bubbles steadily.
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Step 9:
Cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
15–20 min -
Step 10:
Remove and discard the rosemary and thyme stems, if desired, then stir in the kale.
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Step 11:
Taste and adjust the seasoning.
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Step 12:
Lay the bread slices on top of the stew so they cover the top and overlap as little as possible.
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Step 13:
Scatter the red onion slices over the top, drizzle with the remaining 3 tablespoons olive oil, and sprinkle with Parmesan.
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Step 14:
Put the pot in the oven and bake until the bread, onions, and cheese are browned and crisp, 10 to 15 minutes. If the pot fits under the broiler, you can brown the top there instead.
10–15 min -
Step 15:
Divide the soup and bread among 4 bowls and serve.
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