Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Toscana IV
Total:
10 hr
Active:
2 hr
Yield:
4 servings
Level:
None

Ingredients

Directions

In a large 8 quart pot, heat oil, onion and garlic together and cook until soft. Add carrots, celery, potatoes, 2 cups of beans, 4 cups of bean cooking liquid (or water) and basic tomato sauce and bring to a boil. Lower heat, add chard, kale, black cabbage and simmer 1 1/2 hours until everything is soft. Add remaining beans and adjust seasoning. Allow to cool and rest overnight.

The following day, bring to a boil and serve in shallow bowls over toasted bread. Sprinkle with parmigiano tableside.

IDEAS YOU'LL LOVE

Ribollita

Recipe courtesy of Ina Garten

Ribollita

Recipe courtesy of Kathleen Daelemans

Ribollita

Recipe courtesy of Giada De Laurentiis

Ribollita

Recipe courtesy of Rachael Ray

Ribollita

Recipe courtesy of Debi Mazar|Gabriele Corcos

Ribollita

Recipe courtesy of Il Latini

Crispy Ribollita

Recipe courtesy of Laura Vitale

Vegetarian Ribollita

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking