You are here: Home » Recipes » Ribollita Ribollita Recipe by Our Cookbook Collection Yield 8 servings A Tuscan soup of bean and greens is reboiled into a thick stew. PrintEmail Ingredients 2 tablespoons olive oil2 onions, finely chopped Sea salt Freshly ground black pepper4 garlic cloves, finely chopped4 carrots, finely chopped8 tomatoes, skinned and roughly chopped2 (14-ounce) cans cannellini beans, drained12 ounces hearty greens, such as calvo nero or kale, chopped5 cups hot vegetable broth1 tablespoon rosemary leaves, finely chopped1/2 ciabatta loaf, cut into cubes Drizzle of olive oil Freshly grated Parmesan cheese Instructions Heat oil in a saucepan; add onions and cook over low heat 6 to 8 minutes or until soft. Season with salt and pepper, then stir in garlic and carrot and cook 5 minutes. Stir in tomatoes, beans, potatoes and greens and cook 5 minutes. Pour in stock. Add rosemary and simmer over low heat 15 to 20 minutes or until potatoes are soft. Taste and season again with salt and pepper. Let cool completely, then transfer to a freezer-proof container, making sure everything is covered with liquid. Seal and freeze up to 3 months. To serve, defrost overnight in the refrigerator. Preheat oven to 400F. Place ciabatta cubes on a baking sheet, drizzle with olive oil and bake in oven 10 minutes or until golden. Meanwhile transfer soup to a saucepan and heat until hot. Serve topped with ciabatta, a drizzle of olive oil and a sprinkling of Parmesan. Recipe reprinted with permission from DK Publish, a division of Penguin Group (USA) Inc. from Illustrated Quick Cook by Heather Whinney (DK Publishing, 2009). All rights reserved.