Tuscan Ribollita With Summer Vegetables Recipe

Tuscan Ribollita With Summer Vegetables Recipe
Tuscan Ribollita With Summer Vegetables Recipe
  • prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Summary

    [Photographs: J. Kenji Lopez-Alt] Every summer we find ourselves with more vegetables than we know what to do with. The solution? An Italian soup called ribollita. Actually, it's an Italian stew. Or actually, an Italian pancake. It's all three of those things, depending on how long you cook it. For a heartier winter version, try out this recipe with squash, kale, and cannellini beans.

    Ingredients

    • 3 tablespoons (45ml) extra-virgin olive oil, plus more as needed
    • 3 medium cloves garlic, thinly sliced
    • 1 medium yellow onion, thinly sliced (about 8 ounces; 240g)
    • 1 large leek, white and light green parts only, diced (about 13 ounces; 370g)
    • 2 large carrots, peeled and diced (about 12 ounces; 340g)
    • 3 large celery stalks, diced (about 8 ounces; 240g)
    • Kosher salt
    • 2 to 3 sprigs fresh rosemary or thyme
    • 1 tablespoon tomato paste (15ml)
    • Water
    • 2 bay leaves
    • 1 chunk Parmigiano-Reggiano rind, about 2 inches squared (optional)
    • 2 medium zucchini, cut into bite-size pieces (about 8 ounces; 240g)
    • 2 medium summer squash, cut into bite-size pieces (about 8 ounces; 240g)
    • 8 ounces green beans, cut into 1-inch pieces (about 240g)
    • 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves; 115g)
    • 1 cup roughly chopped fresh basil leaves (about 1 ounce; 30g)
    • Freshly ground black pepper
    • 1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes
    • Freshly grated Parmigiano-Reggiano, for serving (optional)

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 47 % Daily Value *
    • Total Fat: 0 g 0.58%
    • Saturated Fat: 0 g 0.38%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 24 mg 1%
    • Calcium: 71 mg 7.14%
    • Potassium: 398 mg 11.36%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 10.8%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 10 g %
    • Dietary Fiber: 4 g 16.55%
    • Sugar: 4 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 56.32%
    • Vitamin C 36.68%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch0
    • Exchange - Vegetables2
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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