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Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Recipe
SERIOUS EATS17Ingredients
60Minutes
260Calories
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Ingredients
US|METRIC
7 SERVINGS
- 3 Tbsp. extra virgin olive oil (plus more for drizzling)
- 3 cloves garlic (thinly sliced)
- 1 medium red onion (diced, about 7 ounces; 200g)
- 1 leek (large, white and light green parts only, diced, about 13 ounces; 370g)
- 4 large carrots (peeled and diced, about 1 1/4 pounds; 525g)
- 2 1/2 cups butternut squash (peeled, seeded, and diced, about 1/2 of a medium squash, about 12 ounces; 360g)
- 1 turnip (peeled and diced, about 8 ounces; 240g)
- 3 celery stalks (large, diced, about 8 ounces; 240g)
- water
- 1 bunch lacinato kale (stemmed, leaves roughly chopped, about 6 ounces; 170g, see note)
- 1 bouquet (garnis, herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf)
- 2 cups beans
- 1 cup cooking liquid
- 1/4 lb. crusty bread (fresh or stale rustic, cut into 1-inch cubes)
- kosher salt
- freshly ground black pepper
- Parmigiano-Reggiano (Grated, for serving, optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium510mg21% |
| Potassium580mg17% |
| Protein8g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A260% |
| Vitamin C40% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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