Hearty Tuscan Vegetable Stew (Ribollita)
Savor the warmth of Tuscany with this delicious Ribollita, a traditional Italian vegetable stew that combines rich flavors from pancetta, fresh herbs, and a variety of hearty vegetables. This dish is an exquisite blend of textures and tastes, featuring tender beans and kale, along with crusty bread that transforms into a comforting thick stew. Perfect for chilly days, this stew will not only nourish your body but also delight your taste buds. Gather around the table with family and friends, and enjoy this delightful sharing dish topped with freshly grated Parmigiano-Reggiano and a drizzle of olive oil.
N/A
Servings
310
Calories
16
Ingredients
Ingredients
olive oil
3 tablespoons (plus extra for drizzling)
pancetta
4 slices (or bacon)
fresh rosemary
2 sprigs (finely chopped)
garlic cloves
4 (chopped)
medium onion
1 (finely chopped)
medium carrots
2 (diced)
medium zucchini
1 (cut into thin slices)
salt
to taste
black pepper
to taste
dry red wine
1/2 cup
crushed tomatoes
1 (15 ounce) can
beef broth
6 cups
stale bread
1/2 lb (torn into pieces)
small white beans
2 (15 ounce) cans
kale
4 cups (chopped)
Parmigiano-Reggiano cheese
1/2 cup (grated)
Instructions
1
1. In a large soup pot, heat the olive oil over medium-high heat. Add the pancetta and cook for about 4 minutes, or until it starts to render its fat and become crispy.
2
2. Add the finely chopped rosemary, garlic, three-quarters of the chopped onion, diced carrots, and zucchini to the pot. Season with salt and pepper, and sauté the vegetables for 7-8 minutes, until they begin to soften.
3
3. Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot, allowing it to deglaze for 1-2 minutes.
4
4. Stir in the crushed tomatoes and beef broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
5
5. Add the torn stale bread and the drained white beans to the pot, stirring to combine. Gently pile the chopped kale into the pot, allowing it to wilt into the soup.
6
6. Continue to simmer for 5-10 minutes, stirring occasionally, until the stew thickens to a rich, dense consistency; it should be thick enough for a wooden spoon to stand upright.
7
7. Once thickened, turn off the heat and taste for seasoning. Ladle the hearty stew into shallow bowls, topping each serving with a generous sprinkle of Parmigiano-Reggiano cheese, a drizzle of olive oil, and a spoonful of the reserved finely chopped onions.
Nutrition Information
13g
Fat
37.5g
Carbs
14g
Protein
5g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Ribollita?
Ribollita is a traditional hearty Italian vegetable stew from Tuscany that is thickened with bread and typically features beans and kale.
Is this recipe vegetarian?
No, this specific version uses pancetta and beef broth. To make it vegetarian, you can omit the pancetta and substitute the beef broth with vegetable broth.
What can I use if I do not have pancetta?
You can use 4 slices of bacon as a substitute for pancetta to achieve a similar smoky flavor.
What kind of bread is best for Ribollita?
You should use stale, crusty bread. It is essential for providing the right texture and thickening the stew.
How thick should the stew be?
The stew should be very dense; it is ready when a wooden spoon can stand upright in the pot.
What type of beans are used in this recipe?
The recipe calls for two 15-ounce cans of small white beans, such as Cannellini or Navy beans.
What kind of wine should I use for deglazing?
A dry red wine is recommended to deglaze the pot and add depth to the flavor.
How many calories are in one serving?
Each serving contains approximately 310 calories.
What vegetables are included in this stew?
This stew includes onion, carrots, zucchini, and kale.
How much protein is in a serving of Ribollita?
There are 14 grams of protein per serving.
Do I need to use fresh herbs?
Yes, the recipe specifies 2 sprigs of fresh rosemary, finely chopped, for the best aromatic flavor.
How do I garnish Hearty Tuscan Vegetable Stew?
Garnish with freshly grated Parmigiano-Reggiano cheese, a drizzle of olive oil, and a spoonful of reserved raw chopped onions.
How long does it take to cook the vegetables?
The aromatic vegetables (onion, carrots, zucchini) should be sautéed for about 7-8 minutes until they begin to soften.
What is the purpose of the bread in the recipe?
The stale bread acts as a natural thickener, absorbing the broth and transforming the soup into a thick, comforting stew.
Can I use chicken broth instead of beef broth?
Yes, chicken broth can be used as a substitute, though it will slightly alter the richness of the final dish.
How much fat is in this recipe?
The stew contains 13 grams of fat per serving.
Is there a specific way to prepare the kale?
The kale should be chopped and added to the pot where it is allowed to wilt into the soup during the final simmering stages.
How much garlic should I add?
The recipe calls for 4 chopped garlic cloves.
Can I make this stew in advance?
Yes, Ribollita often tastes even better the next day as the flavors have more time to meld together.
What is the fiber content of this dish?
This stew is high in fiber, providing 5 grams per serving.
How many carbohydrates are in a serving?
There are 37.5 grams of carbohydrates per serving.
What size of tomato can do I need?
You will need one 15-ounce can of crushed tomatoes.
How much olive oil is used?
The recipe uses 3 tablespoons of olive oil for cooking, plus extra for drizzling at the end.
Does the recipe contain sugar?
The recipe contains 2.5 grams of sugar per serving, primarily from the natural sugars in the vegetables and tomatoes.
When do I add the beans?
The beans are added in step 5, along with the torn bread and kale.
How long should the pancetta cook?
Cook the pancetta for about 4 minutes until it renders its fat and becomes crispy.
Can I use dry beans instead of canned?
Yes, but you must soak and cook them thoroughly before adding them to the stew in place of the canned beans.
What is the total amount of broth needed?
The recipe requires 6 cups of beef broth.
Why are some onions reserved?
One-quarter of the onion is reserved to be used as a fresh, crunchy topping for the finished dish.
How long is the final simmer?
The stew should simmer for 5 to 10 minutes after adding the bread, beans, and kale.