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Tuscan Ribollita

Serves 6


1cup dried great Northern or cannellini beans

3cups boiling water

3tablespoons olive oil

1onion, chopped

1leek, white and light green parts, coarsely chopped

1carrot, coarsely chopped

1stalk celery, coarsely chopped

Salt and pepper, to taste

3cloves garlic, finely chopped

1teaspoon crushed dried rosemary

8cups cold water

1can (14½ ounces) diced tomatoes and their juices

½small head Savoy cabbage, halved, cored, and cut into thick strips

1medium Yukon Gold potato, peeled and cut into ½-inch dice

1medium zucchini, halved lengthwise and cut into ½-inch-thick slices

6ounces Swiss chard, stems removed and leaves cut into ½-inch-thick strips

1cup grated Parmesan (for garnish)

Extra olive oil (for sprinkling)


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