How To Make Ribollita With Claire Saffitz | Dessert Person Dinners

cannellini beans

🥗Healthier: navy beans

💰Cheaper: kidney beans

Navy beans are lower in calories, while kidney beans are often more affordable.

kale

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more nutrient-dense, while collard greens are a cost-effective leafy green.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is fresher, while seasoned water is a budget-friendly alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola oil is often less expensive.

Welcome to the kitchen and introduction of the dish, ribollita.

Discuss the use of stale bread, specifically several day old sourdough, instead of traditional Tuscan bread.

Mention the use of a Dutch oven for cooking the stew.

Explain the ingredients, emphasizing the vegetarian nature of the dish, but note the addition of parmesan cheese makes it not vegan.

Cook the beans separately, using the bean cooking liquid as stock for the soup.

Soak the beans overnight, then cook them with half an onion, a head of garlic, rosemary, bay leaves, and pepper.

Pull out the aromatics after cooking the beans to retain flavor.

Chop the aromatics: yellow onion, fennel, carrots, and celery, and prepare to sauté them.

Heat the Dutch oven over medium-high heat before adding olive oil.

Add a generous amount of olive oil to the hot Dutch oven.

Add the chopped aromatics to the pot and sauté until softened and colored, stirring occasionally.

Cook the vegetables down until they lose most of their water and volume, about 10-15 minutes.

Add smashed garlic to the pot, noting that it will soften during cooking.

Add the fennel and continue to sauté until everything is well combined and aromatic.

Introduce the white wine to deglaze the pot, scraping up any bits stuck to the bottom.

Add the canned tomatoes and cook until they break down, stirring occasionally.

Pour in the bean cooking liquid and bring to a simmer.

Add bay leaves, rosemary, and red pepper flakes, then let simmer for 20 minutes.

Stir in the cooked cannellini beans and chopped kale, cooking until the kale is tender, about 10 minutes.

Tear stale bread into pieces and add to the pot, stirring to combine.

Simmer for an additional 10 minutes to allow the bread to absorb the broth.

Remove bay leaves and adjust seasoning with salt and red pepper flakes as needed.

Serve hot, garnished with parmesan cheese and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens