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Ribollita

Ingredients:
  • 2 tablespoons olive oil
  • 1 leek, white part only, thinly sliced or 1 small onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stalk, finely shopped
  • 1 carrot, finely chopped
  • ½ head Savoy cabbage, sliced thinly, optional
  • 6 C reduced-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 (15-ounce) can cannellini or small white beans, rinsed and drained
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups stale crusty sour dough, French, or Italian bread, cut into 1-inch pieces
  • ¼ C fresh basil, coarsely chopped
  • Grated Parmesan cheese, optional
Directions:
  • In a stockpot over medium-high heat, add the oil. Sauté the leek/onion for 5 minutes. Add the garlic, carrot, and celery and sauté for 5 to 8 minutes, or until softened. Add the cabbage and sauté for 2 to 3 minutes. Add the broth and tomatoes and stir to combine. Bring to a boil. Add the bins, salt, and pepper and stir to combine. Reduce the heat and simmer for 20 minutes, stirring occasionally.
  • Add the bread and basil and cook for 3 to 5 minutes. Serve with Parmesan cheese.
Yield:
10 servings (1 C)
Nutrition Information per serving
• Calories 125, Fat (g) 3, Carbohydrates (g) 35, Dietary fiber (g) 3, Sugars (g) 3, Protein (g) 6, Sodium (mg) 75