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Ribollita Recipe

  • ½ large onion
  • 1 large carrot
  • 2 ribs celery
  • 2 cloves garlic
  • ½ pound dried navy beans (1¼ cups)
  • 2 quarts vegetable stock or water
  • 1 bay leaf
  • 1 sprig dried or fresh rosemary
  • 1 large head escarole or other bitter greens
  • 2 thick slices crusty white bread such as panella, cut into 1-inch cubes (about 4 cups)
  • 2 ripe tomatoes, chopped
  • ½ bunch flat-leaf parsley, stemmed and chopped Salt and freshly ground black pepper
  • 3 tablespoons good-quality extra virgin olive oil
  • 4-quart slow cooker
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 406kcal (20%)
Total Fat 15g (23%)
Saturated Fat 2g (12%)
Cholesterol 0mg (0%)
Total Carbohydrate 60g
Dietary Fiber 15g
Sugars 6g
Protein 15g
* 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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