Tuscan Treasures: The Richness of Ribollita

Savor the rustic warmth of Ribollita, a hearty Tuscan stew that encapsulates the soul of Italian countryside cooking. Thickened with day-old bread and brimming with kale, beans, and a medley of vegetables, each bite tells a tale of tradition and comfort. With a tomato-based broth that's been simmered to perfection, this dish is a testament to the magic of simple ingredients coming together.

Photo of a steaming bowl of Ribollita on a rustic wooden table, with a drizzle of olive oil on top. The stew is thick, showcasing chunks of kale, beans, and vegetables. Day-old bread crumbs and fresh tomatoes are scattered around the bowl.

Precise Preparation and Cooking Time

  • Preparation Time: 30 minutes
  • Cooking Time: 1 hour 30 minutes

Number of Servings and Ideal Serving Size

  • Yields: 6 servings
  • Ideal Serving Size: 400ml per person

Essential Nutritional Information

  • Calorie count: 320 kcal per serving
  • Carbohydrates: 45g
  • Proteins: 12g
  • Fats: 8g
  • Dietary Fiber: 9g
  • Sodium: 480mg

Ingredients, Measured in Grams

  • Day-old bread: 200g
  • Kale: 250g
  • Cannellini beans: 200g (canned)
  • Fresh tomatoes: 300g
  • Carrots: 150g
  • Celery: 100g
  • Onions: 150g
  • Garlic cloves: 3
  • Olive oil: 50ml
  • Vegetable broth: 2000ml
  • Salt and pepper to taste
  • Red pepper flakes: 2g (optional for added heat)

Photo of the cooking process of Ribollita in a homely kitchen. A large pot on the stove is filled with simmering stew. Ingredients like chopped kale, cannellini beans, and day-old bread are displayed on a wooden countertop, awaiting their turn to join the pot.

Detailed Method of Preparation

  1. Start by chopping the kale, carrots, celery, onions, and tomatoes. Mince the garlic finely.
  2. In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sautéing until translucent.
  3. Introduce the carrots and celery, cooking until they begin to soften.
  4. Mix in the tomatoes, kale, and vegetable broth. Allow the mixture to come to a gentle boil.
  5. Once boiling, reduce the heat, letting it simmer for about an hour. This allows the flavors to meld beautifully.
  6. Break the day-old bread into smaller pieces and stir into the stew. The bread will dissolve slightly, thickening the stew.
  7. Incorporate the cannellini beans and season with salt, pepper, and red pepper flakes if desired.
  8. Continue to cook for another 20 minutes, ensuring all ingredients are well-combined and flavors are rich.
  9. Once done, ladle into bowls and serve with a drizzle of olive oil on top.

Proven Tips for Culinary Success

  • The stew tastes even better the next day as flavors intensify overnight.
  • You can use black kale or cavolo nero, traditional to the Tuscan region, for an authentic touch.
  • A sprinkle of grated parmesan on top elevates the dish further.

Anticipated FAQs

  • Can I use fresh beans instead of canned? Certainly! Ensure they are soaked overnight and cooked thoroughly before adding to the stew.
  • What type of bread works best? Traditionally, Tuscan unsalted bread is used, but any day-old crusty bread will do.
  • How can I store leftovers? Ribollita can be refrigerated for up to 3 days and reheated on the stove.