Ribollita

Name: Ribollita
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 6 portions
Ingredients: 60 g Parmesan cheese; 200 g leftover bread; 4 garlic cloves; 70 g unsalted butter; 1 onion; 1 tomato; 1 celery stalk; 1 carrot; 1 bunch kale; 200 g bacon; 20 g extra virgin olive oil; 900 g water; 1 tbsp Vegetable stock paste; 200 g tomato passata; 2 sprigs fresh rosemary; 1 cinnamon quill; 400 g canned cannellini beans; sea salt; ground black pepper

4.7 35 rating

Prep. 15 min

Total 50 min

6 portions

Ingredients

Parmesan cheese cut into pieces (3 cm), rind reserved (optional - see Tips)
60 g
leftover bread cut into slices
200 g
garlic cloves
4
unsalted butter
70 g
onion (150 g), cut into pieces
1
tomato cut into pieces
1
celery stalk including leaves, cut into pieces
1
carrot cut into pieces
1
kale stalks roughly chopped; leaves reserved separately (150-200 g leaves), cut into fine slices
1 bunch
bacon cut into cubes (1 cm - see Tips)
200 g
extra virgin olive oil
20 g
water
900 g
Vegetable stock paste (see Tips)
1 tbsp
tomato passata (see Tips)
200 g
fresh rosemary (whole)
2 sprigs
cinnamon quill
1
canned cannellini beans rinsed and drained (approx. 250 g after draining - see Tips)
400 g
sea salt to taste
ground black pepper to taste