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With chilly Winter days around the corner, grab some leftover bread and make a pot of Ribollita.  This Tuscan White Bean Stew is a delicious way to warm up on a cold day!
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5 from 6 votes

Ribollita

With chilly Winter days around the corner, grab some leftover bread and make a pot of Ribollita.  This Tuscan White Bean Stew is a delicious way to warm up on a cold day!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: italian, ribollita, soup, stew, tuscan
Servings: 8 servings
Calories: 240kcal
Author: David

Ingredients

  • 2 Tbsp olive oil
  • 1 yellow onion diced
  • 2 carrots finely chopped
  • 2 celery stalks finely chopped
  • 1 Tbsp minced garlic
  • 2 zucchini diced
  • 1 large Russet potato peeled and diced
  • 1 bunch Tuscan kale chopped, stems trimmed off and leaves chopped
  • 1 bunch Swiss chard stems trimmed off and leaves chopped
  • 1 15-oz. can diced tomatoes, undrained
  • 1 15.5-oz. can cannellini beans, drained, rinsed and mashed lightly
  • ¼ cup chopped fresh Italian parsley
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • ¼ tsp crushed red pepper flakes
  • 8 cups low-sodium chicken stock
  • 3 cups day-old bread cubes 1” cubes
  • ½ cup grated Parmesan cheese
  • {optional} toasted rustic bread for serving

Instructions

  • Using a large soup pot or Dutch oven, add olive oil and place over medium heat.
  • Once hot, add onion, carrots and celery; stir until well combined. Sauté for 4-5 minutes, stirring often.
  • Add garlic; stir until well combined. Sauté for 1-2 minutes, stirring often.
  • Add zucchini and potato; stir until well combined. Continue cooking for 7-8 minutes, stirring often.
  • Add kale leaves and Swiss chard leaves; stir until well combined. Continue cooking for 7-8 minutes, stirring often.
  • Add tomatoes, beans, parsley, rosemary, sage, salt, pepper, red pepper flakes and chicken stock; stir until well combined.
  • Increase heat to medium-high and bring mixture to a boil. Once boiling, reduce heat to a simmer. Simmer uncovered for 30 minutes, stirring occasionally.
  • Add bread cubes; stir until well combined. Continue simmering for 10 more minutes.
  • Remove from heat and stir half of the Parmesan cheese into soup.
  • Divide into bowls and top with remaining Parmesan before serving.
  • {Optional} Serve with toasted slices of rustic bread.

Nutrition

Calories: 240kcal | Carbohydrates: 37g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 823mg | Potassium: 946mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3443IU | Vitamin C: 23mg | Calcium: 195mg | Iron: 4mg