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OliveNation is upfront

Ribollita

Serves 4
Cook Time approx 2.5 hours

1/4 cup Planeta Extra Virgin Olive Oil DOP, plus extra for drizzling
1 carrot, chopped
1 onion, chopped
1 celery stalk, chopped
3 cups Mutti Italian Chopped Tomatoes
1 fresh thyme sprig
2 potatoes, diced
7 1/2 cups cavolo nero (Tuscan cabbage), shredded * may substitute kale
1/2 cup dried Cannellini Beans (soaked in cold water overnight and drained)
4 country style bread slices, preferably stale
Sale di Cervia Sea Salt
Freshly ground Tellicherry Peppercorns


Heat Planeta Olive Oil in a pan. Add carrot, onion and celery and cook over low heat until softened (about 5 minutes). Add Mutti Chopped Tomatoes, thyme and potatoes. Cook for a few minutes then add cabbage/kale and Cannellini Beans. Pour in 8 3/4 cups of water and bring to a boil. Lower heat, cover and simmer for about 2 hours. Preheat the oven to 350 F. Place the bread in a large casserole and ladle soup over. Cook in oven for 10 minutes. Sprinkle with pepper and drizzle with Planeta Olive Oil.

Recipe adapted from "The Silver Spoon" cookbook.
Photo courtesy of www.italianfoodforever.com

Products suggested for this recipe:

EVO Planeta from Sicily 500 ml
This oil has a wonderful green color and a fresh bouquet of herbs, citrus fruit, artichokes and tomatoes.
From $34.85


Add EVO Planeta from Sicily 500 ml to Cart
Organic Cannellini Beans
A traditional white Italian bean often used in Tuscan cooking.
From $3.15

Out of Stock
Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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