Ribollita is a traditional dish that can be found throughout Tuscany and it is what farmers used to do with whatever vegetables and leftover bread they had. The texture, the flavors, and everything can be surprisingly beautiful! This recipe uses cannelloni beans, kale, and carrots to make a warming, rich meal you will want to throw together every night.
Carrot and White Bean Ribollita [Vegan, Gluten-Free]
- 1 1/2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 medium-sized carrots, chopped
- 1 tomato, chopped
- 2 celery stalks, chopped
- 7 stems of Tuscan kale, roughly chopped
- 2 tablespoons tomato paste
- 1/4 cup white wine
- 1 bay leaf
- 2 15-ounce cans cannellini beans, drained and rinsed
- 2 teaspoons salt
- Freshly cracked pepper, to taste
- About 1/3 cup or more hard/old bread torn into pieces (gluten-free if necessary)
- Place a large, deep pot over medium heat until it heats up. Add the olive oil.
- Add the onion and cook for 3 minutes on its own. Then, add the carrots and celery and cook that all for about 8 minutes or until the onion starts to look a little yellow. Add the tomato and cook for another 2 minutes.
- Add the tomato paste to the vegetable mixture and make sure it is incorporated well.
- Add the white wine to deglaze the pot.
- Add the beans and kale to the pot and mix them in well.
- Add the kale, bay leaf, salt, and pepper. Mix well.
- Add enough water so that it almost covers the vegetable/bean mixture but there still some pieces above water.
- Bring to a boil and let simmer for about 15 minutes. You can do it longer if you want the vegetables to be softer. Add more water if you need to.
- Add the torn up bread to the pot and let it cook for about 5 minutes just so it becomes part of the stew but hasn’t completely lost it’s shape. You can start with about 1/3 cup of bread and work your way up from there if you want a thicker stew or do less if you want it less thick.
- Taste and adjust seasonings as necessary.