The Chew: Ribollita Recipe

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

• 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

1. The day before, put the beans in a large bowl
2. Cover with cold water
3. Put in the fridge and let soak overnight
4. Drain the beans and rinse
5. In a medium-sized pot, add the beans, cover with water and put over high heat
6. Bring to a simmer and reduce heat to low
7. Gently simmer the beans until tender, about an hour
8. Save 4 C of the cooking liquid, drain the beans and let cool
9. Put a large, heavy-bottomed pot over medium-high heat
10. Add 1/4 C oil, onion and garlic, and cook until soft
11. Add carrots, potatoes, celery, 2 C of cooked beans, 4 C of bean cooking liquid and basic tomato sauce, then bring to a boil
12. Lower heat, then add the chard, kale, black cabbage, and simmer for 1 1/2 hours until everything is soft
13. Add the rest of the beans and adjust the seasoning
14. Let cool and rest overnight
15. The next day, bring to a boil and serve in shallow bowls over toasted beans
16. Finish with grated Parmigiano-Reggiano