Alberto Morello's Ribollita Recipe


  • 1 1/4 c. Dry cannellini beans, see cook's note
  • 2 Tbsp. Extra virgin olive oil
  • 1/2 lrg Bunch Italian parsley, minced
  • 2 x Cloves garlic, chopped
  • 1 bn Celery, minced
  • 1/2 lb Carrots, peeled and minced
  • 2 med Red onions, minced
  • 1 can (14 1/2-oz) diced tomatoes, liquid removed
  • 3 c. Coarsely minced savoy cabbage or possibly Swiss chard (ribs removed before chopping), up to 4
  • 10 slc Stale rustic bread, such as ciabatta, about 1-1 1/2 inches thick, see cook's note
  •     Salt, (sea salt preferred) and freshly grnd black pepper to taste


Cook's Note: You Can Save Preparation Time By Using Canned Cannellini Beans. Use Two (15 1/2-oz) Cans. Use One Can Of Beans Whole; Puree The Beans In The Other Can. If You Use…

Cook Eat Share Favicon Cook Eat Share
View Full Recipe

Found Country:US image description
Back to top