The Chew: Ribollita Recipe
Mario Batali shared a classic Tuscan black kale soup that is vegetarian and healthy. It all begins with white beans and the end result is a warm and comforting Ribollita that is good the day of or even as leftovers. This soup is full of vegetables and a ton of great flavors, so if you’re looking for a healthy way to kick off the new year and relax during cold weather, this is a go-to recipe!
To get started, click next page to get the recipe.
The Chew: Ribollita Recipe Ingredients

Mario Batali prepared a Tuscan soup recipe, Ribollita, to warm you up in a healthy way! (kentwang / Flickr)
- 1/4 C extra-virgin olive oil + 1/2 C
- 2 cloves garlic – peeled, sliced thin
- 2 ribs celery – chopped into 1/4-inch pieces
- 4 C saved bean liquid
- 1 bunch Swiss chard – sliced into 1/2-inch ribbons
- 1 loaf country bread – sliced, toasted or grilled
- kosher salt and freshly ground black peppers
- 3 C dried white cannellini or brown borlotti beans – soaked in cold water overnight, drained, cooked fully
- 1 medium red onion – 1/2-inch dice
- 1 medium carrot – peeled, chopped into 1/4-inch thick half moons
- 2 waxy potatoes – peeled, cut into 1/2-inch cubes
- 1 C Basic Tomato Sauce or store-bought marinara sauce
- 2 bunches black kale – Cavolo Nero, sliced into 1/2-inch ribbons
- 1/2 C Parmigiano-Reggiano – freshly grated
The Chew: Ribollita Recipe Directions
- The day before, put the beans in a large bowl
- Cover with cold water
- Put in the fridge and let soak overnight
- Drain the beans and rinse
- In a medium-sized pot, add the beans, cover with water and put over high heat
- Bring to a simmer and reduce heat to low
- Gently simmer the beans until tender, about an hour
- Save 4 C of the cooking liquid, drain the beans and let cool
- Put a large, heavy-bottomed pot over medium-high heat
- Add 1/4 C oil, onion and garlic, and cook until soft
- Add carrots, potatoes, celery, 2 C of cooked beans, 4 C of bean cooking liquid and basic tomato sauce, then bring to a boil
- Lower heat, then add the chard, kale, black cabbage, and simmer for 1 1/2 hours until everything is soft
- Add the rest of the beans and adjust the seasoning
- Let cool and rest overnight
- The next day, bring to a boil and serve in shallow bowls over toasted beans
- Finish with grated Parmigiano-Reggiano
Peter Bilotta says
I believe step 15 should list “toasted bread” not “toasted beans.”