Ribollita

Name: Ribollita
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 6 portions
Ingredients: 60 g Parmesan cheese; 200 g leftover bread; 4 garlic cloves; 70 g unsalted butter; 1 onion; 1 tomato; 1 celery stalk; 1 carrot; 1 bunch kale; 200 g bacon; 20 g extra virgin olive oil; 900 g water; 1 tbsp Vegetable stock paste; 200 g tomato passata; 2 sprigs fresh rosemary; 1 cinnamon quill; 400 g canned cannellini beans; sea salt; ground black pepper

4.7 (18 ratings)

Difficulty easy

Preparation time 15 min

Total time 50 min

Serving size 6 portions

Ingredients

60 g Parmesan cheese, cut into pieces (3 cm), rind reserved (optional - see Tips)
200 g leftover bread, cut into slices
4 garlic cloves
70 g unsalted butter
1 onion (150 g), cut into pieces
1 tomato, cut into pieces
1 celery stalk, including leaves, cut into pieces
1 carrot, cut into pieces
1 bunch kale, stalks roughly chopped; leaves reserved separately (150-200 g leaves), cut into fine slices
200 g bacon, cut into cubes (1 cm - see Tips)
20 g extra virgin olive oil
900 g water
1 tbsp Vegetable stock paste (see Tips)
200 g tomato passata (see Tips)
2 sprigs fresh rosemary (whole)
1 cinnamon quill
400 g canned cannellini beans, rinsed and drained (approx. 250 g after draining - see Tips)
sea salt, to taste
ground black pepper, to taste

Nutrition: per 1 portion
Calories: 2180.4 kJ / 521.1 kcal
Protein: 19.7 g
Carbohydrates: 44.9 g
Fat: 30.6 g
Saturated Fat: 13 g
Fibre: 8.3 g
Sodium: 580.5 mg