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Ribollita
Warm a pool of olive oil. Soften onion, carrot and celery with salt 10 minutes. Add garlic and thyme 1 minute.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips โ not a chatbot.
How long does Ribollita take?
1 hr 10 min all in โ 20 min prep, 50 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat. Labels are informational โ check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Weeknight budget โ about $8โ16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Stale bread โ Toasted fresh bread added at the table. Less authentic, still a bean soup.
Any tips from this recipe?
Cavolo nero is the Tuscan leaf. Savoy or green cabbage is an honest stand-in. A parmesan rind in the pot is allowed and excellent.
Can I prepare this ahead?
Rest 10 minutes. Serve with more oil. Reheat tomorrow โ that is when it earns the name.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.