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Ribollita

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

At a glance
Main Ingredient
Beans/Legumes
Cuisine Type
Italian
Menu Part
Entrée
Serves
10
Yield: 10

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

Methods/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.

Related Terms:

Beans/Legumes, Italian, Entrée

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