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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

The Chew: Ribollita Recipe

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

  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

Filed Under: Soups Tagged With: Healthy Soup Recipe The Chew, Ribollita Recipe The Chew, Tuscan Kale Soup Recipe The Chew, White Bean Soup Recipe The CHew

 

About Emily Hayden

I graduated from the University of Cincinnati with a degree in Journalism. I played volleyball for the Bearcats and have been an avid sports fan my entire life. If I'm not glued to my computer screen, I'm chasing after my enthusiastic little boy. I have a passion for writing, reading, and all things health and fitness. Oh, and of course TV!

Comments

  1. Peter Bilotta says

    November 28, 2020 at 3:34 am

    I believe step 15 should list “toasted bread” not “toasted beans.”

    Reply

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