Italian · soup

Ribollita

Name: Ribollita
Prep time: 25 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 bunch cavolo nero (Tuscan black kale), stems removed and chopped; 2 cups cannellini beans, cooked; 4 thick slices stale country bread, torn; 1 onion, diced; 2 stalks celery, diced; 2 carrots, diced; 3 cloves garlic, minced; 1 can (14 oz) canned tomatoes; 1/4 cup olive oil; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 1 Parmesan rind; salt to taste; 1/2 tsp black pepper

Ribollita reads umami 6.3, richness 4.8 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Italian soup, about 1 hr 10 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 7.0 / 10
Sweet & Fruity — 4.3 / 10
Sour & Bright — 2.3 / 10
Bitter & Earthy — 2.2 / 10
Rich & Fat — 5.4 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 6.3 · Richness 4.8 · Salinity 4.6 · Allium 4.0 · Sweetness 3.7 · Herbaceous 2.8 · Funk & Ferment 2.4 · Sourness 2.1 · Nutty 2.0 · Earthy 2.0 · Fruity 2.0 · Warm Spice 1.6 · Bitterness 1.4 · Floral 1.4 · Heat 0.8 · Citrus 0.7

What's in it (14)

1 bunch cavolo nero (Tuscan black kale), stems removed and chopped
2 cups cannellini beans, cooked
4 thick slices stale country bread, torn
1 onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, minced
1 can (14 oz) canned tomatoes
1/4 cup olive oil
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 Parmesan rind
salt to taste
1/2 tsp black pepper

Time & effort: about 1 hr 10 min (25 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 83.5 kcal, 3.9 g protein, 2.4 g fat, 11.6 g carbs

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

How it's cooked (3 steps)

Build a soffritto, add tomatoes, beans, and kale with water and a Parmesan rind, and simmer until thick.
Tear in stale bread and simmer further — the soup should be very dense.
Finish with a generous drizzle of raw extra-virgin olive oil; it is even better reheated (ribollita means re-boiled).

Dishes with a similar flavor shape

Greek Stuffed Zucchini Boats with Beef and Rice — Greek
Veggie-Packed Skillet Lasagna — Italian-American
Ribollita (Tuscan Bread and Vegetable Stew) — Italian
Pasta Fagioli with Italian Sausage — Italian-American
Turkey Meatballs in Marinara over Spaghetti Squash — Italian-American

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

See how this dish fits your palate — take the short taste test →

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