Ribollita

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
10

Serve this hearty and flavorful dish with plenty of bread on the side. Diners will want to finish every last drop.

Ingredients

2 cups onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tbsp. garlic, minced
2 tbsp. basil
2 tbsp. rosemary
Olive oil, as needed
1⁄3 cup white wine
2 cups tomatoes, chopped
6 cups stock
2 cups dried beans, cooked
8 cups Swiss chard, roughly chopped
Sliced peasant bread, toasted or grilled
Pesto, as needed
Shaved parmesan, for garnish

Steps

1. In a large stock pot over medium-high heat, sauté onions, celery and carrots in oil until translucent. Add garlic, herbs and wine and reduce. Add tomatoes and stock and bring to a simmer. Cook until vegetables are tender.

2. Add beans and chard and season to taste.

3. Serve with toasted peasant bread, a dollop of pesto and garnish with shaved parmesan.

More From FoodService Director

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

Managing Your Business
student shame
“We allow students to charge meals at all levels; even in high school, they can charge a certain number of meals. [After that is met,] they are given an alternate meal,” Sharon Glosson, executive director of school nutrition services for North East Independent School District, says. Elementary students can charge up to $15 of meals; middle schoolers can charge $10; and high schoolers can charge $5. “Ultimately, [food services is] carrying out the policy but we’re not necessarily the creators of the policy, or have the final say on the policy, because that budget decision has to be made by the...

FSD Resources