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