Classic Tuscan Ribollita

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 100g (3.5oz) pancetta, diced 100g (3.5oz) pancetta, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 leek, sliced 1 leek, sliced
• 1 can (400g/14oz) diced tomatoes 1 can (400g/14oz) diced tomatoes
• 1 bunch kale, stems removed and leaves chopped 1 bunch kale, stems removed and leaves chopped
• 1 can (400g/14oz) cannellini beans, drained and rinsed 1 can (400g/14oz) cannellini beans, drained and rinsed
• 1 small bunch fresh thyme, tied with kitchen twine 1 small bunch fresh thyme, tied with kitchen twine
• 2 sprigs fresh rosemary 2 sprigs fresh rosemary
• 4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (200g) stale bread, torn into small pieces 2 cups (200g) stale bread, torn into small pieces
• Salt and pepper, to taste Salt and pepper, to taste
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 12g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add pancetta and cook until crispy. Remove pancetta from the pot and set aside.
2. 2.
   In the same pot, add onion, carrots, celery, garlic, and leek. Sauté until the vegetables are softened.
3. 3.
   Add diced tomatoes, kale, cannellini beans, thyme, rosemary, vegetable broth, and water to the pot. Season with salt and pepper.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Simmer for 30 minutes, allowing the flavors to meld together.
5. 5.
   Add the torn bread to the pot and stir well. Cook for an additional 10 minutes, or until the bread has softened and thickened the stew.
6. 6.
   Remove the thyme and rosemary sprigs from the pot. Stir in the balsamic vinegar.
7. 7.
   Serve the Ribollita hot, garnished with crispy pancetta and grated Parmesan cheese.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves.
• Stale bread — If you don't have stale bread, you can lightly toast fresh bread in the oven to dry it out before tearing it into pieces.

Tips & Tricks

• For a heartier version, you can add diced potatoes or zucchini to the stew.
• To add a touch of freshness, squeeze some lemon juice over the Ribollita before serving.
• Leftovers can be refrigerated and reheated the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Ribollita as a main course, accompanied by crusty bread for dipping. It is also delicious when topped with a drizzle of extra virgin olive oil and a sprinkle of freshly grated Parmesan cheese.

Presentation advice

Present the Ribollita in individual bowls, garnished with a sprinkle of grated Parmesan cheese and a few crispy pancetta pieces on top. Serve with a side of crusty bread.