Ribollita: A rustic Tuscan vegetable stew recipe
This time of the year, we’re always on the lookout for slow-cooked meals to keep us warm while the weather is still cold. This Ribollita stew delivers the flavor and comfort we’re seeking along with a ton of healthy veggies.
Originating in Tuscany, Ribollita (which means “reboiled” in English) was a thrifty way to use leftover food (in this case, beans, vegetables and bread) to make a terrific main course.
Chef Tracey likes to top the stew with a farm fresh egg and grated Reggiano. We like to pair it with La Crema Anderson Valley Pinot Noir.
The addition of a fried egg, adds yolk-ey goodness to the dish.
Buon Appetito!
Ribollita: A rustic Tuscan vegetable stew recipe
Author: Chef Tracey Shepos Cenami
Recipe type: Main
Cuisine: Italian
Serves: 4
Tip: Make it meatless by omitting the bacon and fried egg!
Ingredients
- 2 cups dry white cannellini beans
- 6 cloves garlic, sliced
- 4 sprigs fresh thyme, plus 1 Tbsp. chopped
- Kosher salt
- 4 cups rustic bread, cubed
- 4 Tbsp. olive oil, plus extra for serving
- ½ lb. or 6 strips bacon, cut into ½-inch pieces
- 1 yellow onion, small dice
- 3 carrots, small dice
- 3 stalks celery, small dice
- ½ cup La Crema Anderson Valley Pinot Noir
- 2 cups tomato sauce
- 2 bunches kale, cleaned off the rib and torn into 1-inch pieces
- 2 bunches red chard, cleaned off the rib and torn into 1-inch pieces
- ½ cup good quality Parmesan, grated
- 4 eggs, fried (for serving – optional)
Instructions
- Soak beans overnight in 8 cups cold water. Drain beans from water and place in a large pot with 8 cups of fresh water, 2 cloves garlic and 4 sprigs thyme.
- Simmer on low heat for 60 minutes until beans are tender. Season with 2 tablespoons salt and allow to cool in liquid. Drain beans and reserve liquid.
- Toss bread in olive oil and toast at 350⁰F for 20 minutes until crispy all the way through. Reserve for later use.
- In a large pot, cook bacon on medium heat for 10 minutes until crispy, stirring often.
- Add vegetables, 4 cloves of sliced garlic and 1 tablespoon chopped thyme;<p>stir to combine.
- Season with 1 tablespoon salt and cook for 10 minutes until vegetables are soft.
- Add wine and reduce by half. Add half of the beans, reserved bean liquid and tomato refrigerate overnight.
- Prior to serving, add croutons and remaining beans; bring to a boil. This will look more like a stew or porridge than a soup. Serve with a drizzle of olive oil and grated Parmesan cheese. I like to add a fried egg on top also!
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