Click for Cookbook LOGIN
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ribollita (Tuscan white bean stew) Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Ribollita (Tuscan white bean stew) is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/8 c olive oil
4 oz pancetta
2c diced onion
1 c dice carrots
3 celery dice
Optional dice fennel
4 cloves garlic
Chopped cabbage
1 t pepper
1/4 t red pepper
2 t salt
28 oz tomato purée
6 c chopped lacinto kale
White wine
Basil
6 c chicken stock
2 cans cannelini beans drained
1/2 c parsley chopped
Parm rind plus grated cheese
Crusty bread
Rosemary lemon garlic oil: 1/2 c. Olive oil, zest lemon, 4 cloves garlic, rosemary or thyme or sage. Mix and let sit for a day.
Directions:
Directions:
Saute pancetta and set aside. Saute veggies except kale then add seasonings. Add other ingredients except bread and parsley. simmer 20-30 minutes. Add cheese and parsley. Serve with bread and drizzle lemon garlic olive oil.
Number Of Servings:
Number Of Servings:
6

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

150W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!