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Ribollita Recipe

  • 1 pound dried cannellini beans
  • 12 cups water
  • 3 garlic cloves, peeled
  • 5 fresh sage leaves
  • ½ cup fruity olive oil
  • 2 onions, coarsely chopped
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 medium eggplant, peeled and cut into ½-inch pieces
  • 2 medium russet (baking) potatoes, peeled and thickly sliced
  • ½ small Savoy cabbage, cored and coarsely chopped
  • 1 bunch red Swiss chard, trimmed and coarsely chopped
  • 1 bunch kale, trimmed and coarsely chopped
  • One 14½-ounce can crushed tomatoes
  • Salt and freshly ground black pepper
  • 12 slices French bread, toasted
  • Freshly grated Parmesan cheese for serving
  • Olive oil for serving
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 447kcal (22%)
Total Fat 15g (23%)
Saturated Fat 2g (11%)
Cholesterol 0mg (0%)
Total Carbohydrate 65g
Dietary Fiber 19g
Sugars 7g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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