Ribollita

From Unknown

Forked from Recipe via cooking.nytimes.com / TheMealDB

Original recipe

ItalianVegetarian

Prep

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Cook

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Total

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Serves

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Method

Vegetarian

Ingredients

Units

Olive Oil — 5 tbsp

Onion — 1

Carrots — 1

Celery — 1 stalk

Garlic — 1 tbsp

Cannellini Beans — 2 cup

Canned tomatoes — 1

Water — 4 cup

Rosemary — 1

Thyme — 1

Kale — 1 lb

Wholegrain Bread — 4

Red Onions — 1

Parmesan — 1/2 cup

Method

Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.

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Version history

Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.