Ribollita: Hearty Italian Bean, Bread and Vegetable Soup

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.

Start by simmering water in a pot.

Add diced white onion, garlic, cinnamon leaves, rosemary, and thyme to the pot to extract flavors.

Soak cannellini beans overnight and drain them before adding to the pot.

Boil the soaked beans until tender, about 90 minutes to 2 hours, then add them to the soup along with some bean water.

In a separate pot, heat olive oil and sweat diced onion until glassy.

Add bell pepper, garlic, and other aromatics; sweat for a few minutes until fragrant.

Pour in about 1 cup of wine and let it evaporate until almost dry.

Add diced carrots, parsnips, and turnips to the pot and cook for 2-3 minutes.

Pour in 2 cups of vegetable broth and 2 cups of chicken broth, and let simmer for 15-20 minutes.

Add chopped kale and cook for 3-4 minutes until tender.

Add 2-3 cups of toasted breadcrumbs to the pot and stir well.

Simmer for an additional 10-15 minutes to allow the bread to absorb the broth.

Add the cooked beans and any reserved bean broth to the pot, stirring to combine.

Season with salt, pepper, and top with Parmesan cheese and a drizzle of olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens