Hearty Tuscan Ribollita Bean Stew

Classic peasant stew of cavolo nero kale, cannellini beans, and stale rustic sourdough

A beloved winter staple of Tuscany. "Re-boiled" twice to achieve deep savory comfort, enriched with fruity extra-virgin olive oil, rosemary, parmesan rind, and tender white beans.

Prep Time20 min

Cook Time45 min

Base Servings4 People

DifficultyBeginner

By Chef Matteo Rossi

Serving Scaler

Yielding for:4 Servings

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Ingredients (6)

0 / 6 prepped

500 g Cannellini beans (cooked or canned)Half pureed, half kept whole

250 g Lacinato (Dinosaur / Cavolo Nero) kaleStems removed, chopped rough

200 g Stale crusty country sourdough breadTorn into bite-sized chunks

300 g Carrots, celery, onion (Soffritto)Finely diced in equal ratio

1 piece Parmigiano-Reggiano rindAdds savory umami depth while simmering

1000 ml Vegetable broth

Cooking Instructions

Follow step by step. Use the built-in timers for precision timing.

Cooking Progress0 of 3 Steps Completed (0%)

Sweat the aromatic mirepoix

Soffritto

In a large heavy Dutch oven, heat 3 tbsp olive oil over medium-low. Add diced carrot, celery, and onion with a pinch of salt. Cook gently for 12 minutes until translucent.

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Add greens, broth and parmesan rind

Simmer

Add chopped kale, whole beans, pureed beans, vegetable broth, and parmesan rind. Bring to a boil, then reduce heat to low and simmer for 30 minutes.

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Layer torn bread and re-boil

Bread & Re-boil

Stir in the torn stale sourdough chunks. Let bread absorb the broth for 10 minutes over very low heat until thick and porridge-like. Drizzle heavily with good olive oil before serving.

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