Ribollita is traditionally prepared with bitter greens and stale Italian bread and is boiled, then cooled and boiled again. This breadless, once-boiled version caters to the carb- and time-conscious.
Ingredients
- ½ cup olive oil
- ½ yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 3 stalks celery, cut into 1/3 -inch-thick slices
- 4 carrots, peeled and sliced into 1/3 -inch-thick rounds
- 2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices
- 2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices
- ½ fennel bulb, cut into 1/2 -inch-thick pieces
- ¼ savoy cabbage, roughly chopped
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 14-ounce can peeled whole tomatoes, drained and divided into pieces
- 1 tablespoon finely chopped rosemary
- 1 tablespoon finely chopped sage
- ½ cup finely chopped flat-leaf parsley
- 1 bay leaf
- 1 bunch spinach (about 6 cups), rinsed and roughly chopped
- Red-pepper flakes
- Extra-virgin olive oil
- Parmesan cheese, grated
- Crusty bread, optional
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Nutritional Information
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Nutritional analysis per serving (6 servings)
488 calories; 23 grams fat; 3 grams saturated fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 14 grams dietary fiber; 7 grams sugars; 15 grams protein; 0 milligrams cholesterol; 189 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Serves 6 to 8
Preparation
- Heat a large soup pot over medium-high heat. Add the oil. When hot, stir in the onion, garlic, celery, carrots, zucchini, squash, fennel and cabbage. Season with salt. Cook for 15 minutes, stirring occasionally.
- Add the beans, tomatoes, herbs and 2 cups water. Season with more salt, then gently fold together until combined. Press on the solids so they are submerged in the water. Bring to a boil, then lower the heat and simmer uncovered for 1 hour. Stir gently only once or twice.
- Fold in the spinach and simmer 30 minutes more. Remove the bay leaf. Stir in more salt and red-pepper flakes to taste.
- Ladle the soup into individual serving bowls. Drizzle each with olive oil and sprinkle with grated Parmesan. If you choose, serve with bread.
About 2 hours
Dining and Cooking