Ribollita - Barefoot Contessa - Ina Garten Recipe | Yummly

Ribollita - Barefoot Contessa - Ina Garten

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Dominick: "When I returned from a trip to Italy a few years…" Read More
19Ingredients
26Hours
300Calories
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Ingredients

US|METRIC
  • 1/2 pound cannellini
  • 1/2 pound white beans
  • kosher salt
  • 1/4 cup olive oil (plus extra)
  • olive oil (for serving)
  • 1/4 pound pancetta (large diced, or 1/4 lb smoked bacon)
  • 2 cups yellow onions (chopped, 2 onions)
  • 1 cup carrot (chopped, 3 carrots)
  • 1 cup chopped celery (3 stalks)
  • 3 tablespoons minced garlic (6 cloves)
  • 1 teaspoon ground black pepper (fresh)
  • 1/4 teaspoon crushed red pepper flakes
  • 28 ounces Italian plum tomatoes (in puree, chopped)
  • 4 cups savoy cabbage (coarsely chopped, optional or 4 cups shredded savoy cabbage, optional)
  • 4 cups kale (coarsely chopped)
  • 1/2 cup basil leaf (chopped fresh)
  • 6 cups chicken stock (preferably homemade)
  • 4 cups sourdough bread (cubes, crusts removed)
  • 1/2 cup grated Parmesan cheese (freshly, for serving)
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    NutritionView More

    300Calories
    Sodium27% DV640mg
    Fat18% DV12g
    Protein33% DV17g
    Carbs11% DV34g
    Fiber20% DV5g
    Calories300Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol15mg5%
    Sodium640mg27%
    Potassium960mg27%
    Protein17g33%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A100%
    Vitamin C80%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Dominick 10 months ago
    When I returned from a trip to Italy a few years back, I had to find out to make this soup. I had never heard of it until I was in Florence. I think I ate it on three days of my trip. I came home and made this recipe. Amazing!!!! I felt like I was back in Italy. I have made it for dinner parties and it is alway a huge hit. Thanks Ina!!! (Now if you teach me how to make the wild boar sauce that I had there, I would be forever grateful). You are the best, you keep cooking fun!

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