Ribollita di Luana

Name: Ribollita di Luana
Total time: 2 h
Yield: Serves 6 to 8
Cuisine: italian
Ingredients: 1/2 cup olive oil; 1/2 yellow onion, finely chopped; 2 cloves garlic, finely chopped; 3 stalks celery, cut into 1/3 -inch-thick slices; 4 carrots, peeled and sliced into 1/3 -inch-thick rounds; 2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices; 2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices; 1/2 fennel bulb, cut into 1/2 -inch-thick pieces; 1/4 savoy cabbage, roughly chopped; 2 15-ounce cans cannellini beans, drained and rinsed; 1 14-ounce can peeled whole tomatoes, drained and divided into pieces; 1 tablespoon finely chopped rosemary; 1 tablespoon finely chopped sage; 1/2 cup finely chopped flat-leaf parsley; 1 bay leaf; 1 bunch spinach (about 6 cups), rinsed and roughly chopped; Red-pepper flakes; Extra-virgin olive oil; Parmesan cheese, grated; Crusty bread, optional

By Maggie Barrett

Total Time: About 2 hours
Rating: 4(25)
Comments: Read comments

Ribollita is traditionally prepared with bitter greens and stale Italian bread and is boiled, then cooled and boiled again. This breadless, once-boiled version caters to the carb- and time-conscious.

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Ingredients

Yield:Serves 6 to 8

½cup olive oil
½yellow onion, finely chopped
2cloves garlic, finely chopped
3stalks celery, cut into ⅓ -inch-thick slices
4carrots, peeled and sliced into ⅓ -inch-thick rounds
2zucchini, halved lengthwise and cut into ⅓ -inch-thick slices
2yellow squash, halved lengthwise and cut into ⅓ -inch-thick slices
½fennel bulb, cut into ½ -inch-thick pieces
¼savoy cabbage, roughly chopped
215-ounce cans cannellini beans, drained and rinsed
114-ounce can peeled whole tomatoes, drained and divided into pieces
1tablespoon finely chopped rosemary
1tablespoon finely chopped sage
½cup finely chopped flat-leaf parsley
1bay leaf
1bunch spinach (about 6 cups), rinsed and roughly chopped
Red-pepper flakes
Extra-virgin olive oil
Parmesan cheese, grated
Crusty bread, optional

Ingredient Substitution Guide

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Preparation

Step 1
Heat a large soup pot over medium-high heat. Add the oil. When hot, stir in the onion, garlic, celery, carrots, zucchini, squash, fennel and cabbage. Season with salt. Cook for 15 minutes, stirring occasionally.
Step 2
Add the beans, tomatoes, herbs and 2 cups water. Season with more salt, then gently fold together until combined. Press on the solids so they are submerged in the water. Bring to a boil, then lower the heat and simmer uncovered for 1 hour. Stir gently only once or twice.
Step 3
Fold in the spinach and simmer 30 minutes more. Remove the bay leaf. Stir in more salt and red-pepper flakes to taste.
Step 4
Ladle the soup into individual serving bowls. Drizzle each with olive oil and sprinkle with grated Parmesan. If you choose, serve with bread.

Ratings

4 out of 5

25 user ratings

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Comments

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sonali laschever1 year ago

This soup is incredibly hearty and delicious. I put in a couple of parmesan rinds while the stew cooks. it's a favorite of mine and tastes better the next day!

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