How To Make Ribollita with Porcini Mushrooms | Rachael Ray

porcini mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano is a less expensive cheese that still adds flavor.

Start by gathering any vegetables you'd like to use, focusing on basics like carrot, celery, and onion.

Chop the fennel, parsnip, cabbage, and any leftover greens such as chard and escarole.

In a large pot, add a little pork pancetta (optional for a vegetarian dish).

Add the chopped tougher root vegetables like carrots, celery, onion, parsnip, and fennel to the pot.

Add the chopped stems of the chard and cook them with the tougher vegetables.

Tear some stale bread and place it in the oven to toast.

Add an herb bundle made of sage, thyme, and rosemary to the pot with the vegetables.

Add salt and a big hunk of parmesan rind to the pot.

Add black pepper, red pepper, or both to taste.

Cover the pot with the lid slightly askew and let the vegetables sweat.

Pour in a couple of quarts of chicken and vegetable stock and bring it to a boil.

Add semi-dried tomatoes if using.

Cook two cups of dry beans separately or use two cans of beans from the pantry.

Once the pot comes to a boil, wilt in the leafy greens like chard and escarole in small bunches.

Remove the porcinis from their soaking liquid, chop them, and add them to the pot.

Grate nutmeg into the pot to enhance the flavor of the dark greens.

For serving, place toasted stale bread in a bowl and pour the bean and vegetable broth over it.

Top with grated cheese and a drizzle of high-quality extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens