Sourdough Crust Ribollita
Utilizes day-old sourdough bread for a tangy depth that complements the earthy Swiss chard.
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Ingredients
- 1/2 cup extra-virgin olive oil
- 4 cups day-old sourdough bread, torn into 1-inch chunks
- 1 cup dried cannellini beans, soaked overnight
- 1 large yellow onion, finely diced
- 2 medium carrots, peeled and small-diced
- 2 stalks celery stalks, small-diced
- 4 cloves garlic cloves, minced
- 1 large bunch Swiss chard, stems removed and leaves chopped
- 1 large bunch Lacinato kale, de-ribbed and chopped
- 14 ounces canned San Marzano tomatoes, crushed by hand
- 1 piece Parmigiano-Reggiano rind
- 1 sprig fresh rosemary sprig
Instructions
- 1
Simmer the soaked beans in 6 cups of water with the rosemary sprig until tender (about 45-60 minutes); do not drain, as the cooking liquid is essential.
- 2
In a heavy-bottomed Dutch oven, heat 3 tablespoons of olive oil over medium heat and sauté the onion, carrots, and celery until softened and translucent.
- 3
Stir in the garlic and crushed tomatoes, cooking for 5 minutes until the tomato juices begin to caramelize and deepen in color.
- 4
Add the Swiss chard, kale, and the cooked beans along with their liquid and the Parmesan rind; season with sea salt and black pepper.
- 5
Simmer the soup uncovered for 45 minutes, allowing the flavors to meld and the greens to become silky and tender.
- 6
Fold half of the sourdough chunks directly into the soup, stirring vigorously to break them down into a thick, porridge-like consistency.
- 7
In a separate skillet, fry the remaining sourdough chunks in the remaining olive oil until golden and crisp to create a textural contrast.
- 8
Ladle the thick ribollita into bowls, top with the fried sourdough croutons, a heavy drizzle of high-quality olive oil, and freshly grated cheese.
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