The Perfect Ribollita | Gino D'Acampo

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.

Visit an Italian market to select fresh vegetables for ribollita.

Choose onions, carrots, celery, and potatoes from the market.

Add olive oil to a pan and heat it up.

Add chopped vegetables (onions, carrots, celery) to the pan with a touch of salt and chili flakes.

Add bay leaves and cover the pan with a lid, leaving a wooden spoon to let steam escape; cook for 12-15 minutes, stirring occasionally.

Cook some Italian sausages separately, adding a little garlic.

Soak stale bread in vegetable stock.

Add fresh plum tomatoes to the cooked vegetables and mix in the remaining stock.

Add pieces of soaked stale bread to the mixture.

Top with kale (cavolo nero) and cooked cannellini beans; let it simmer for about half an hour, stirring occasionally.

Add half of the cooked sausages to the soup and serve the rest on the side.

Shave some cheese on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens