Ribollita Recipe - Laura Vitale - Laura in the Kitchen Episode 881

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.

Heat a large Dutch oven over medium heat and add olive oil.

Add diced celery, onions, and carrots to the pot and sauté for about 10 minutes until they cook down and develop color.

Add a pinch of salt and a grinder of black pepper while sautéing the veggies.

Once the veggies are cooked down, add minced garlic and sauté for about 1 minute until fragrant.

Pour in vegetable stock and add rinsed cannellini beans and crushed tomatoes.

Add the parmesan rind to the pot and let the mixture come to a bubble, then reduce heat and simmer for about 20 minutes.

After 20 minutes, remove the parmesan rind from the pot.

Add chopped kale and cabbage to the soup, pushing the greens down into the liquid.

Simmer the soup for another 20 minutes, allowing the greens to cook down.

Season the soup with additional salt and pepper to taste, being cautious of the salt from the stock and parmesan.

Cut stale Italian crusty bread into 1-inch pieces and add it to the soup, stirring to submerge the bread.

Turn off the heat and let the soup sit for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens