Ribollita
Warm, hearty, and bursting with Tuscan flavor, this authentic Ribollita is your one-way ticket to Italy.
- Yield: 6-8 servings
- Prep Time: 20 min
- Cook Time: 40 min
Ingredients
Instructions
- To a large Dutch oven over medium heat, add Olitalia Extra Virgin Olive Oil, carrots, celery, onion, and garlic. Cook for 8-10 minutes.
- Add the kale and cabbage mix to combine. Then cover and cook for 8-10 minutes.
- Uncover and add in 1 Can of Ciao DOP San Marzano Tomatoes and break up with your spoon. Then add beans, herbs, and stock. Mix to combine.
- Bring soup to a boil, then simmer for 35-40 minutes.
- To serve, place a slice of toasted bread on the bottom of a bowl, ladle soup on top, and garnish with grated Parmigiano Reggiano and Olitalia Extra Virgin Olive Oil.
- Serve and enjoy!
Products Used In The Recipe
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About the Chef
Meet Michele Loffreno
Michele Loffreno owner of Food Is Good F.I.G. Food Styling has served on the line at various restaurants throughout New York City and Italy. Desired to remain creative, Michele pursued the TV industry by becoming a Food Stylist on ABC's Emmy-Award-Winning show The Chew and Food Network’s Chopped. More recently, she was the culinary lead Food Stylist at THP, one of the world’s leading content and social media service providers for brand managers and marketers. As well as Brand Ambassador and Chef for Middleby Residential representing their luxury brand portfolio which includes Viking Range, AGA, La Cornue and Lynx in NYC.
Currently, Michele works as a Chef, Culinary Producer and Food Stylist for some of the most established food brands and television companies in the industry.
