Ryan’s notes

Winter Ribollita


  • 4 Tbsp olive oil

  • 1 large onion diced

  • 1 leek, diced

  • 3 carrots, peeled and coarsely chopped

  • 3 ribs celery, cut into 1/4inch slices

  • 6 cloves garlic, minced

  • 2 Tbsp tomato paste

  • 1 large can roasted tomatoes

  • 3 cans cannellini beans (1 can pureed with liquid, 2 cans drained and rinsed)

  • 1.5 Tbs dried oregano

  • 1 bay leaf

  • ½ tsp hot red pepper flakes

  • 2 oz parmesan rind (leave out if you want it vegan)

  • 4 cups vegetable broth

  • 1 head chopped Savoy cabbage

  • 1 bunch chopped Swiss chard, beet greens, or similar

  • Baguette, sliced and lightly toasted

  • Parmesan cheese for grating


  1. In a large stock pot, add the olive oil, onions, carrots, and celery. Sauté until vegetables have softened, about 10 min.

  2. Add garlic and season vegetables with salt and pepper. Cook for 2 minutues.

  3. Add tomato paste. Cook for 2 more minutes.

  4. Add tomatoes and their juice, cannellini puree, dried oregano, bay leaves, red pepper flakes and parmesan rind. Stir well till everything is combined. Add the vegetable broth and 1 cup of water. 

  5. Bring to a boil, stir in the cabbage and beans, and simmer soup for 30 min. or until cabbage is just tender. Season to taste with salt and pepper.

  6. Add the chard, turn off the heat, and let sit until ready to serve.

  7. Serve with toast and sprinkle with a generous helping of parmesan. Finish with a drizzle of olive oil.

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