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Baked Ribollita

Warm, hearty Baked Ribollita with a thick bean-and-tomato glow.
Tender kale and crusty bread soak up every last savory drop.
Finish with melty parmesan for a cozy, spoon-it-all comfort bite.

dinner ⏱ 110 min 420 kcal / portion 32.0 g carbs / portion (estimated) celeryeggglutenmilk 🔗 Original source

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Baked Ribollita
v4 · rb0e705f985 20260727Z1751 120 ml olive oil 150 g kale salt and black pepper to taste pulse onions, celery and carrots until finely chopped 🍳 ⏱ 2 min fry the sofrito in oil with salt and black pepper, then cook covered for 15-20 minutes until softened 🍳 ⏱ 5 min cook garlic, rosemary and thyme 🍳 ⏱ 5 min crush tomatoes, add to the pan with red wine vinegar and cook uncovered until reduced 🍳 ⏱ 10-15 min simmer butter beans with stock until thick soup 🔥 preheat the oven to 190°C 🔪 tear untoasted bread pieces and mix with kale, parmesan and oil to coat 🌀 mix remaining kale through the sauce spoon half the sauce into a large 20x30cm baking dish (base) 🍳 toast 4 bread slices cover with the 4 toasted bread slices 🌀 add the remaining sauce mix over the bread and lightly press the topping into the mix 🔥 ⏱ 25 min bake 🍽 ⏱ 10 min remove and sprinkle over the remaining parmesan, then allow to settle 🍽 drizzle extra olive oil over and serve Baked Ribollita 🎉 360 g onion 340 g celery 300 g carrot 1 piece garlic 3 pieces rosemary 3 pieces thyme 800 g tomato 1 tbsp red wine vinegar 720 g butter bean 700 ml stock 60 g parmesan 5 pieces bread onion, celery, carrot garlic, rosemary, thyme tomato, red wine vinegar butter bean, stock kale parmesan, bread
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Preparation steps

  1. pulse onions, celery and carrots until finely chopped
  2. fry the sofrito in oil with salt and black pepper for 2 minutes, then cook covered for 15-20 minutes until softened
  3. cook garlic, rosemary and thyme for 5 minutes
  4. crush tomatoes, add to the pan with red wine vinegar and cook uncovered for 5 minutes until reduced
  5. simmer butter beans with stock for 10-15 minutes until thick soup
  6. preheat the oven to 190°C
  7. tear untoasted bread pieces and mix with kale, parmesan and oil to coat
  8. mix remaining kale through the sauce
  9. spoon half the sauce into a large 20x30cm baking dish (base)
  10. toast 4 bread slices
  11. cover with the 4 toasted bread slices
  12. add the remaining sauce mix over the bread and lightly press the topping into the mix
  13. bake for 25 minutes
  14. remove and sprinkle over the remaining parmesan, then allow to settle for 10 minutes
  15. drizzle extra olive oil over and serve

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