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Ribollita (Tuscan Bread and Vegetable Stew)

Ribollita (Tuscan Bread and Vegetable Stew) reads umami 5.7, salinity 4.8 and allium 4.4 on Palate's 0–10 flavor X-ray — a Italian main, about 1 hr 1 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.4 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 2.1 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 5.7 · Salinity 4.8 · Allium 4.4 · Richness 4.1 · Sweetness 3.4 · Earthy 2.2 · Funk & Ferment 2.1 · Fruity 2.1 · Herbaceous 2.0 · Sourness 1.9 · Nutty 1.8 · Bitterness 1.7 · Heat 1.4 · Warm Spice 1.4 · Floral 0.6 · Citrus 0.6

What's in it (15)

• extra-virgin olive oil — 54 g
• yellow onion — 110 g
• carrots — 120 g
• celery — 80 g
• garlic — 12 g
• bunch kale — 227 g
• head cabbage — 454 g
• tomatoes — 411 g
• cannellini bean — 851 g
• vegetable broth — 1420 g
• parmesan reggiano grated — 57 g
• salt — 5 g
• black pepper — 3 g
• fresh italian bread — 1420 g
• red chili flakes — 1 g

Time & effort: about 1 hr 1 min · effort: involved

Nutrition (per 100 g, engine-estimated): 84.5 kcal, 3.3 g protein, 1.2 g fat, 15 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a blender or with an immersion blender, purée one can of the cannellini beans with 1 cup of the vegetable broth until smooth; set aside.
2. Warm the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, carrots, and celery; cook, stirring occasionally, until softened and just starting to turn golden, 8-10 minutes.
3. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
4. Add the kale and cabbage a few handfuls at a time, stirring each batch down before adding more, until all the greens are wilted and bright, 5-6 minutes.
5. Stir in the diced tomatoes, the remaining whole cannellini beans, the bean purée, the remaining 5 cups broth, the parmesan rind, salt, and pepper; bring to a simmer.
6. Partially cover and simmer, stirring occasionally, until the vegetables are fully tender and the broth tastes deeply savory, 30-35 minutes.
7. Remove and discard the parmesan rind. Stir in the torn bread, pushing it down into the liquid, and let stand off the heat until the bread has softened and thickened the stew, about 10 minutes.
8. Stir vigorously to break up the bread and bind it into the stew; taste and add more salt if needed.
9. Ladle into bowls and finish each with a drizzle of olive oil, a shower of grated parmesan, and red pepper flakes.

Dishes with a similar flavor shape

• Vegetarian Shepherd's Pie with Lentils — British
• Ribollita — Italian
• Italian Sausage and White Bean Stew — Italian-American
• Minestrone with Parmesan Rind — Italian
• Baked Ziti with Spinach and Ricotta — Italian-American

Keep reading: what umami, salinity, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.