Name: Tuscan-style Ribollita Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Italian
Ingredients: 4 cups Tuscan bread, stale and cubed; 1 can cannellini beans, drained and rinsed; 1 cup carrots, diced; 1 cup celery, diced; 1 onion, diced; 4 cloves garlic, minced; 2 tablespoons extra virgin olive oil; 1 can diced tomatoes; 4 cups vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and pepper to taste; Grated Parmesan cheese, for serving

Tuscan-style Ribollita Recipe

Livy Griswold Modified: May 2, 2024

Photos of Tuscan-style Ribollita Recipe

How To Make Tuscan-style Ribollita

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Preparation: 15 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 45 minutes

Serves:

Ingredients

4 cups Tuscan bread, stale and cubed
1 can cannellini beans, drained and rinsed
1 cup carrots, diced
1 cup celery, diced
1 onion, diced
4 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 can diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Grated Parmesan cheese, for serving

Instructions

In a large pot, heat olive oil over medium heat. Add onions, carrots, celery, and garlic. Cook until vegetables are softened, about 5 minutes.
Add the diced tomatoes, vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer and let cook for 30 minutes.
Add the cannellini beans and bread cubes to the pot. Stir well to combine and let cook for an additional 30 minutes, or until the bread has softened and the stew has thickened.
Serve hot, garnished with grated Parmesan cheese.

Nutrition

Calories : 376kcal
Total Fat : 9g
Saturated Fat : 1g
Sodium : 1232mg
Total Carbohydrates : 61g
Dietary Fiber : 11g
Sugar : 10g
Protein : 16g

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