Mario Batali’s Real Ribollita

Mario Batali’s Real Ribollita

GET RECIPES DELIVERED
dinner

Holiday Recipes Winter Recipes Nut-Free Soy-Free High-Protein Leafy Greens Root Vegetables Appetizer Soup Dinner Italian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
761
FAT
32g
CARBOHYDRATES
101g
PROTEIN
24g

MAIN INGREDIENTS

  1. 1 red onion
  2. 2 garlic cloves
  3. 4 tablespoons extra virgin olive oil*
  4. Salt and pepper*
  5. 2 ounces carrots
  6. 2 ounces celery
  7. 4 ounces Yukon Gold potatoes
  8. 1 can crushed tomatoes
  9. 4 ounces Swiss chard
  10. 4 ounces lacinato kale
  11. 1 can cannellini beans
  12. 4 ounces day-old country bread
  13. *not included

INSTRUCTIONS

1
Trim, peel, and chop the onion; chop the garlic, reserving half a clove for the toast. Put 2 tablespoons oil in a large pot over medium heat. When it’s hot, add the onions and garlic, sprinkle with salt and pepper, and cook, stirring occasionally until they’re soft, 3 to 5 minutes.
2
Rinse, dry, and trim the carrots and celery; peel the carrots. Scrub, dry, and trim the potatoes; peel them if you’d like. Chop all the vegetables, adding them to the pot as you work and stirring to keep them from burning. Add the tomatoes and 2 cups water. Bring the soup to a boil, and then lower the heat so it bubbles gently.
3
Rinse, dry, and trim the chard and kale. Strip the leaves from the center ribs. Chop the ribs, add them to the pot, and stir. Cut the leaves into bite-sized pieces, add them to the soup, and return the soup to a boil.
4
Lower the heat so the soup bubbles gently, cover, and cook, stirring once and checking to make sure it’s at a steady bubble, until the vegetables are soft and the soup has thickened, 10 to 15 minutes more. Drain and rinse the beans in a colander and add them to the pot. Taste and adjust the seasoning, cover, and keep warm over low heat.
5
Cut the bread into 2 thick slices and toast them until browned on both sides. Put a slice in each soup bowl, drizzle each slice with 1 1/2 teaspoons oil, and rub with the cut side of the reserved garlic. To serve, ladle the soup over the toast and drizzle each bowl with another 1 1/2 teaspoons oil.