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Ribollita alla Fiorentina
The Florentine version of ribollita with savoy cabbage, cannellini and a generous pour of new season olive oil.
Total time
70 min
Prep
20 min
Cook
50 min
Difficulty
easy
Cuisine
Italian
vegetarianvegan
Ingredients
400gcannellini beans, cooked
300gsavoy cabbage, shredded
2potatoes, diced
1leek, sliced
2carrots, diced
400gcrushed tomatoes
1.5Lvegetable stock
200gstale Tuscan bread, torn
5 tbspnew season extra virgin olive oil
4 clovesgarlic, minced
Instructions
1
Sauté leek and carrot in 3 tbsp olive oil until soft.
2
Add garlic, potato and tomatoes, cook 5 minutes.
3
Add stock, cabbage and beans, simmer 30 minutes.
4
Stir in bread and cook 10 minutes until very thick.
5
Cool and refrigerate overnight.
6
Reheat the next day, ladle into bowls.
7
Finish with generous pour of new season olive oil over each bowl.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
212
Protein
13.1g
Fat
1.2g
Carbs
40.3g
Fiber
9.1g
Sodium
1460mg
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