Ribollita alla Fiorentina

Name: Ribollita alla Fiorentina
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g cannellini beans, cooked; 300g savoy cabbage, shredded; 2 potatoes, diced; 1 leek, sliced; 2 carrots, diced; 400g crushed tomatoes; 1.5L vegetable stock; 200g stale Tuscan bread, torn; 5 tbsp new season extra virgin olive oil; 4 cloves garlic, minced

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

Sauté leek and carrot in 3 tbsp olive oil until soft.

Add garlic, potato and tomatoes, cook 5 minutes.

Add stock, cabbage and beans, simmer 30 minutes.

Stir in bread and cook 10 minutes until very thick.

Cool and refrigerate overnight.

Reheat the next day, ladle into bowls.

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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