After a brief hiatus, the Culinary Medicine team is back with a recipe for Ribollita!

Ribollita Ingredients (Serves 4-6)

  • 1 large onion, diced
  • 3 medium carrots, sliced into 1/2 inch rounds
  • 2 celery stocks, chopped
  • 8 cloves of garlic, flattened
  • 2 bunches of Lacinato kale, de-stemmed and ripped into 2-inch pieces
  • 1 – 28 ounce can of whole peeled tomatoes
  • ⅓ cup of extra virgin olive oil, plus more for drizzling
  • 1 rosemary sprig
  • 1 – 14-oz. can of low sodium cannellini beans, drained and rinsed
  • 1/4 cup Parmesan cheese (for garish)
  • 1 Parmesan rind
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 loaf of crusty bread, about 10 oz. (sourdough or country style breads work best)
  • 4 cups water (or vegetable stock)


  1. Place a rack in the middle of the oven; preheat to 450F.
  2. Place tomatoes in a colander with a large bowl underneath to catch the juice
  3. Using clean hands, crush tomatoes with your hands (if you leave them submerged in the liquid they won’t squirt). Set both juice and tomatoes aside.
  4. In a medium stock pot or Dutch oven over medium heat warm olive oil for 2-3 minutes, add onions, carrots, and celery. Cook for 8-10 minutes or until soften, stirring occasionally.
  5. Add tomatoes and cook for 5-10 minutes until the mixture begins to slightly caramelize.
  6. Add beans, crushed red pepper, tomato juice, water, rosemary sprig, and Parmesan rind. Bring to a simmer.
  7. Add kale, in two additions allowing it to wilt in between.
  8. Add approximately ⅓ of the bread and stir until submerged. Cook for 5 minutes.
  9. Remove pot from heat and place the remaining bread on top of the stew and drizzle generously with olive oil. Bake at 450F for about 10 minutes, or until bubbly.
  10. To serve garish with Parmesan cheese and a drizzle of olive oil.

Adapted from Bon Appétit.

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