Ribollita

Name: Ribollita
Yield: 6 portions
Cuisine: Italy
Ingredients: 1 can (16 ounces) plum tomatoes, drained; 1 can (16 ounces) dark red kidney beans, drained; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 cups chopped cooked spinach; 1 tablespoon dried oregano; 1 small zucchini, sliced into ¼-inch rounds; 2 cups diced green cabbage; ⅓ cup freshly grated Parmesan cheese; 7 very thin slices white bread; 2 tablespoons minced garlic; 8 ounces chicken wings; ½ cup dry white wine; 5½ cups Berta’s Chicken Stock or canned broth; 5½ cups Berta’s Chicken Stock or canned broth; 1 small yellow summer squash, sliced into ¼-inch rounds; ¾ cup chopped green bell pepper; ¾ cup chopped red bell pepper; 1 cup chopped celery; 1 cup chopped carrots; 2 cups chopped onions; 1 cup chopped leeks; 7 tablespoons olive oil

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

This is our version of a thick vegetable soup traditionally made a day or two ahead in Tuscan kitchens, then ribollita, or recooked. In addition to the best seasonal vegetables, classic ribollita contains white beans and cavolo nero, a dark green cabbage. For ours we use spinach.

This is really a meal. Just toss a little arugula with balsamic vinegar, pour a glass of Chianti Classico, and you’re in heaven.

Ingredients

Europe
Italy
Soup
Mediterranean

Ingredients

Method