---
title: Ribollita - The Tuscan Stew you Should be Eating Regularly
servings: 10
category: uncategorized
source: https://www.101cookbooks.com/ribollita-recipe/
description: Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
image: https://kitchen.roo.lol/data/images/4bc005e2-168b-43bb-a75e-a463eb5bbdc6.webp
prep_time: 15 minutes
cook_timee:25 minutesinutes
totalTime: PT40M
---

In your largest thick-bottomed #pot{} over medium heat combine the @olive oil{3 tbsp + more for drizzling}, @celery{4 stalks, chopped}, @garlic{3 medium cloves, chopped}, @carrots{2 medium or equiv winter squash, chopped}, and @red onion{1 medium, chopped}. Cook for ~{10-15 minutes} sweating the vegetables, but avoid any browning. Stir in the @crushed tomatoes{14oz can} and @red pepper flakes{1/2 tsp, crushed}, and simmer for another ~{10 minutes} or so, long enough for the tomatoes to thicken up a bit. Stir in the @kale{1lb, stems trimmed off + leaves chopped}, @white beans{3 cups / 22oz cooked}, and @water{8 cups / 2 liters}. Bring to a boil, reduce the heat, and simmer until the greens are tender, about ~{15 minutes}.

In the meantime, mash or puree the remaining @white beans{} with a generous splash of @water{} - until smooth. Tear the @bread{8oz, crustless} into bite-sized chunks. Stir both the @beans{} and @bread{} into the soup. Simmer, stirring occasionally, until the @bread{} breaks down and the soup thickens, ~{20 minutes} or so. Stir in the @sea salt{1 1/2 tsp}, taste and add more if needed. Stir in the @lemon zest{1 lemon's}.

Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of @olive oil{} and some chopped @olives{(optional) lots of well chopped oily black}.