Henan-style Ribollita

Ingredients

In this Henan-style adaptation of Ribollita, we incorporate Henan cuisine's characteristic flavors and ingredients. The original Italian recipe is enhanced with Henan spices such as star anise and Sichuan peppercorns, which add a subtle heat and aromatic complexity to the dish. Additionally, we use locally sourced Henan vegetables and beans to give the stew a distinct regional touch. We alse have the original recipe for Ribollita, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 leek, sliced 1 leek, sliced
• 1 teaspoon star anise powder 1 teaspoon star anise powder
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 can (400g) cannellini beans, drained and rinsed 1 can (400g) cannellini beans, drained and rinsed
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 cups (950ml) water 4 cups (950ml) water
• 1 small head of cabbage, shredded 1 small head of cabbage, shredded
• 2 cups (300g) chopped kale 2 cups (300g) chopped kale
• Salt and pepper to taste Salt and pepper to taste
• Crusty bread, for serving Crusty bread, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 10g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, carrot, celery, and leek. Cook until the vegetables are softened, about 5 minutes.
2. 2.
   Add the star anise powder and Sichuan peppercorns to the pot and stir well to coat the vegetables.
3. 3.
   Add the cannellini beans, diced tomatoes, vegetable broth, and water to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. 4.
   Stir in the shredded cabbage and chopped kale. Simmer for an additional 15 minutes, or until the vegetables are tender.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Henan-style Ribollita hot, with crusty bread on the side.

Treat your ingredients with care...

• Cabbage — Make sure to shred the cabbage finely to ensure it cooks evenly and blends well with the other ingredients.
• Kale — Remove the tough stems before chopping the kale to ensure a tender texture in the stew.
• Star anise powder — If you can't find star anise powder, you can grind whole star anise in a spice grinder or use Chinese five-spice powder as a substitute.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before grinding them to release their full flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Feel free to customize the vegetables based on what's in season or what you have on hand.
• Serve the Henan-style Ribollita with a drizzle of chili oil for an extra kick of flavor.
• Don't skip the crusty bread! It's perfect for dipping into the stew and adds a delightful crunch.

Serving advice

Serve the Henan-style Ribollita hot in individual bowls, garnished with a sprinkle of chopped fresh herbs such as cilantro or parsley. Accompany it with a side of crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, place a slice of crusty bread on top of each bowl of Henan-style Ribollita. This not only adds visual appeal but also allows the bread to soak up the flavorful broth, making it even more delicious.