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I've been making ribollita for years, and let me tell you, this Tuscan stew never disappoints. Packed with hearty vegetables, creamy beans, and crusty bread, it's comfort food at its finest. My version uses simple ingredients you probably already have in your kitchen. Trust me, once you smell this simmering on your stove, you'll be hooked. It's perfect for chilly evenings or when you need a satisfying meal that'll stick to your ribs. Let's get cooking!
Ingredients for Delicious Ribollita Stew
- Olive oil: Adds richness and flavor to the stew, creating a savory base for the other ingredients to meld together.
- Onion: Provides a sweet and aromatic flavor base, enhancing the overall taste of the stew with its caramelized notes.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding a subtle earthy flavor and texture.
- Celery: Adds a refreshing crunch and subtle herbal flavor, contributing depth and complexity to the stew.
- Garlic: Infuses the stew with a pungent and robust flavor, enhancing the overall savory profile of the dish.
- Red pepper flakes: Provide a hint of heat and a pop of color, balancing the flavors in the stew with a subtle kick.
- Diced tomatoes: Bring a tangy sweetness and a burst of acidity, adding depth and richness to the stew.
- Cannellini beans: Add creaminess and protein to the stew, creating a hearty and satisfying texture that complements the other ingredients.
- Vegetable broth: Forms the flavorful base of the stew, infusing it with a savory and aromatic essence that ties all the ingredients together.
- Kale: Adds a nutritious boost and vibrant color to the stew, offering a hearty texture and a hint of bitterness.
- Stale bread: Thickens the stew and adds a comforting, rustic element, soaking up the flavors and creating a hearty, satisfying dish.
Read more: Mulligatawny Stew
Essential Tools for Making Ribollita Stew
- Large pot: Essential for cooking the stew and allowing enough space for all ingredients to simmer together evenly.
- Chef's knife: Needed for chopping vegetables and bread, ensuring they are cut to the right size for the stew.
- Cutting board: Provides a stable surface for chopping ingredients and prevents damage to countertops or knives.
Ribollita Stew Recipe
A hearty and traditional Tuscan soup made with bread and vegetables.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 can diced tomatoes (14.5 oz)
- 1 can cannellini beans, drained and rinsed (15 oz)
- 4 cups vegetable broth
- 2 cups chopped kale
- 2 cups cubed stale bread
- Salt and pepper to taste
Read more: Hachee Stew Recipe
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 10 minutes.
- Add garlic and red pepper flakes. Cook for another minute.
- Stir in diced tomatoes, cannellini beans, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add kale and bread cubes. Cook for another 10 minutes.
- Season with salt and pepper to taste.
Notes:
Ribollita is a great way to use up stale bread and leftover vegetables.
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 600mgPotassium: 600mgFiber: 8gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Chanakhi Stew Recipe
Tips for Making Ribollita Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed but do not add the bread.
- Let the stew cool completely before storing it in an airtight container in the fridge for up to 3 days.
- When ready to serve, reheat the stew and add the bread cubes just before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer the stew to a freezer-safe container, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating on the stovetop.
Adding a splash of balsamic vinegar to the ribollita stew just before serving can enhance the flavors and add a subtle tangy kick to the dish.
Frequently Asked Questions About Ribollita Stew
FAQ:
Can I use fresh tomatoes instead of canned tomatoes in this ribollita stew recipe?
Yes, you can substitute fresh tomatoes for canned tomatoes. Use about 1 1/2 cups of chopped fresh tomatoes for every 14.5 oz can of diced tomatoes.
Can I use a different type of bean instead of cannellini beans?
Absolutely! You can use other beans like navy beans or kidney beans as a substitute for cannellini beans in this recipe.
How can I make this ribollita stew recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free bread instead of regular bread. Make sure all other ingredients are also gluten-free.
Can I freeze the ribollita stew for later?
Yes, you can freeze this stew for later. Allow it to cool completely before transferring it to a freezer-safe container. It should keep well for up to 3 months in the freezer.
Is there a way to make this ribollita stew recipe vegan?
This ribollita stew recipe is already vegan as it does not contain any animal products. Just ensure the bread you use is vegan-friendly.
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