Ribollita Vegetable Stew

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Prep time: 25 minutes
Cook time: 60 minutes
Yields approximately 4 servings (2 cups each)

3 Tbsp. Olive Oil
3 Tbsp. garlic, chopped
2 cans of great northern or cannellini beans (15.5 oz each)
2 yellow onions, diced
4 carrots, diced
4 stalks of celery, diced
1/4 tsp. crushed red pepper flakes
1 can of tomatoes (28 oz.)
6 c. chicken or vegetable stock, low sodium
1 bunch Tuscan kale, chopped rough
1 c. fresh basil, chopped rough
2 tbsp fresh thyme, minced
4 c. sourdough bread, stale or dried out, cut into 2″ cubes
Kosher Salt and Black Pepper, to taste
2 oz. pancetta, diced (optional)
4 tbsp. parmesan cheese, grated


Heat oil in large pot. Sauté garlic until aromatic over medium-high heat. Add onions and sauté until onions become slightly translucent. Add carrots, celery, and red pepper flakes and cook 10 minutes. Add tomatoes and chicken stock; stir and cover, allow to simmer for 20 minutes at medium-low heat.

Add kale and basil and toss until all of the kale is submerged. Stir in the beans; continue cooking over medium heat for about 20 minutes uncovered.

While the soup is simmering, cook the pancetta in a pan on the stovetop over medium until crisp. Set aside.

Add the stale bread cubes to the pot and stir around once lightly to prevent breaking up the bread. Turn off heat, cover, and let sit for 10 minutes.

Serve hot; garnish with 1 tbsp. parmesan cheese and crisp pancetta.

Calories 637; Fat 18 g; Saturated fat 4 g; Cholesterol 14 mg; Carbohydrate 94 g; Fiber 21 g; Protein 34 g