Recipe: Ribollita

This soup uses up leftover bread, the end rind of cheese, and can pretty much be made with any leftover vegetables too so it’s perfect at the end of a long week or when you just have a bunch of odds and ends floating around your fridge/house. It comes together quickly and is hearty and comforting for cold winter nights.

Serves 4
  1. 3 tablespoons olive oil
  2. 1 medium onion, diced
  3. 2 medium carrots, peeled and chopped
  4. 2 celery stalks, chopped
  5. 2 medium parsnips, peeled and chopped
  6. 2 cloves garlic, minced
  7. 1 tablespoon tomato paste
  8. 28 ounces diced tomatoes
  9. 1 quart vegetable stock
  10. 2 cups chopped spinach
  11. 15 oz. cannellini beans, drained
  12. 2 cups stale bread
  13. parmesan rind
  14. 1 tablespoon Italian seasoning
  15. salt and pepper, to taste
  1. Add olive oil, chopped vegetables, and seasonings to a large pot over medium heat and cook until they are softened, 5-6 minutes.
  2. Add garlic and tomato paste to the vegetables and cook for 30 seconds. Then add diced tomatoes and vegetable stock. Bring to a simmer and turn heat down to low.
  3. Add spinach, bread, beans, Parmesan rind and simmer stew for 20 minutes.
Adapted from Macheesmo
Adapted from Macheesmo
Mab Made Food

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