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Ribollita in the Style of Siena

Ribollita in the Style of Siena Recipe

  • 1½ pounds mixed greens with a predominance of Tuscan kale mixed with young Swiss chard and baby spinach (see Notes)
  • 2/3 cup extra virgin olive oil
  • 2 medium yellow onions, chopped
  • 1/3 cup diced celery plus a few tender celery leaves
  • 1 cup diced carrot
  • 3 cups cooked cannellini beans (1 cup dried)
  • 2 teaspoons minced garlic
  • ½ cup chopped fresh flat-leaf parsley
  • ½ teaspoon dried thyme or Mediterranean oregano
  • 1 bay leaf
  • ½ cup tomato sauce or puree
  • 1 small chunk Parmigiano-Reggiano or pecorino rind (optional)
  • 12 slices stale country bread, torn into pieces
  • Salt and freshly ground black pepper
  • Splash of red wine vinegar
  • 3 medium red onions, thinly sliced
  • A 4 to 5-quart glazed or unglazed earthenware or flameware casserole
  • A deep 12-inch-wide overproof ceramic casserole or Spanish cazuela
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 602kcal (30%)
Total Fat 20g (31%)
Saturated Fat 3g (16%)
Cholesterol 0mg (0%)
Total Carbohydrate 87g
Dietary Fiber 10g
Sugars 8g
Protein 21g
* 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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