Ribollita

This rustic bean stew is a true comfort dish: aromatic, hearty, and packed with vegetables. Dried beans, potatoes, and palm kale are slowly cooked in a flavorful broth with herbs, garlic, and optional bacon. Freshly grated Parmesan and toasted white bread make the dish truly indulgent. Perfect for cold days or as a satisfying lunch or dinner.

Ingredients

• 500 g dried beans
• 2 onions
• 3 carrots
• ½ stalk celery (about 250 g)
• 2 leeks
• 2 garlic cloves
• A few sprigs fresh thyme
• 1 sprig fresh rosemary
• 6 tbsp extra virgin olive oil (e.g. il circolo)
• 500 g streaky bacon (optional)
• 1–2 dried chilies
• 250 g potatoes
• 500 g palm kale
• 1 can chopped tomatoes (450 g)
• Freshly ground black pepper
• 4 large slices Italian white bread, slightly toasted
• 100 g freshly grated Parmesan

Method

1. Soak the dried beans overnight in 2 liters of water.
2. Peel and dice the onions and potatoes. Clean and chop the celery and leeks.
3. In olive oil, lightly sauté the chopped vegetables, whole garlic cloves, and thyme until slightly browned.
4. Place the bacon on top of the vegetables. Add the soaked beans with their soaking water and the dried chilies. Cover and simmer over low heat for 1½ hours, adding a little water if necessary.
5. Peel and dice the potatoes, and slice the kale into strips.
6. Add the kale, potatoes, and chopped tomatoes to the stew and cook for another 30 minutes.
7. Season the stew generously with salt and freshly ground pepper.
8. Sprinkle toasted white bread with Parmesan, and place on top of the hot stew. Briefly bake in the oven at 250°C (480°F) until golden. Serve immediately.

Tip

• You can substitute savoy cabbage for palm kale. Remove the outer wilted leaves and tough core from the cabbage.
• To save time, use 2 cans of white beans—no soaking required, and the cooking time is shortened by about 45 minutes.