Pair with Reds

La Ribollita


  • 2 Tbsp olive oil
  • 2 small onions, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 1 cup diced new potatoes
  • 3 cloves garlic, peeled and minced
  • 1 tsp sea salt
  • ½ tsp ground fennel seeds
  • ¼ tsp dried chili peppers
  • 1 fresh tomato
  • 28oz white beans (cannellini, navy, kidney), rinsed well and drained
  • 4 cups chicken or vegetable broth
  • 2 sprigs rosemary
  • 2 fresh Bay leaves
  • 1 bunch fresh kale or spinach, trimmed
  • 2 cups stale Italian bread, torn into bite sized pieces
  • ¼ cup good quality extra virgin olive oil
  • ¼ cup fresh grated Parmesan

  • In a large saucepan, heat oil over medium high heat.
  • Cook onions, carrots, celery, potatoes, sea salt, fennel and chili flakes until the vegetables are tender crisp, but not brown, about 10 minutes.
  • Stir in garlic and cook for one minute.
  • Stir in diced tomatoes, beans and broth, rosemary and Bay leaves.
  • Bring to a boil, reduce heat to simmer, about 10 minutes.
  • Stir in kale and bread, cook for 15 minutes more, until soup is thick and silky.
  • Discard Bay leaves and rosemary stems.
  • Serve in warmed soup bowls, drizzled with extra virgin olive oil and fresh Parmesan.
  • Serves 4.



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