Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Cavolo nero is essential for an authentic ribollita. Robust greens such as Swiss chard, the dark green outer leaves of Savoy cabbage, kale, broccoli or rape may be substituted.



In a large saucepan fry the parsley leaves, garlic, celery, carrot and onion in the oil for about 30 minutes until the flavours combine. Add the tomatoes and continue to cook on a gentle heat for a further 30 minutes, then add the cavolo nero and half the cannellini beans with enough of their liquid to cover. Simmer for 30 minutes.

In a food processor, purée the remaining beans and retu