0 0

Share it on your social network:

Or you can just copy and share this url


1 loaf ciabatta bread
extra virgin olive oil
1 large Red Onion chopped
2 celery stalks chopped
2 to 3 Carrots peeled and chopped
Kosher Salt
6 garlic cloves finely chopped
28 oz canned whole San Marzano tomatoes (or any whole canned tomatoes you like)
1 cup dry white wine
4 cups vegetable broth
2 15- oz cans cannellini beans drained and well rinsed
1 inch Parmesan rind
2 thyme sprigs
1 bay leaf
1 teaspoon dry oregano
½ teaspoon crushed red pepper flakes
1 lb Kale thick stems and veins removed, chopped
parmesan cheese grated (optional)
  • Medium




How to Make Ribollita:

  1. Heat the oven to 400° F.
  2. Tear the bread into large pieces and put it on a large baking sheet.
  3. Drizzle with extra virgin olive oil and toss to make sure the bread is coated.
  4. Spread the bread so it is one layer on the baking sheet.
  5. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
  6. In a large cooking pot, heat 3 tablespoons extra virgin olive oil over a medium-high heat until shimmering but not smoking.
  7. Add the onions, celery, and carrots.
  8. Sprinkle in a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened.
  9. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
  10. Add the tomatoes, white wine, and broth. Cook over a medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
  11. In the bowl of a food processor fitted with a blade, combine about ½ cup of the brothy tomato mixture and 1 cup of the cannelini beans. Purée.
  12. Add the Parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes, and a pinch of kosher salt to the tomato mixture.
  13. Stir to combine. Simmer over a medium heat for about 20 minutes.
  14. Now add the white beans, both the whole and puréed beans, and fresh kale. Stir to make sure the kale is submerged in the soup.
  15. Let the kale cook for a few minutes.
  16. Add ½ of the toasted ciabatta bread and stir.
  17. Simmer a little bit longer until the kale is fully cooked and the bread has softened and absorbed some of the liquid (see notes).
  18. Remove from the heat.
  19. Remove what is left of the Parmesan rind, bay leaf, and thyme sprigs.
  20. Top the soup with a bit more of the toasted bread.
  21. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!


Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Frico (Italian Potato Pie)
Frico (Italian Potato Pie)