We will be CLOSED Tuesday 10/12/21, sorry for any inconvenience. FREE SHIPPING on orders $100 or more.

CALL: (678) 795-2002

Yields8 Servings
 1 lb Dried Cannellini Beans, (can also use white, butter, or lima beans) soaked overnight
 ¼ cup VSOP Picholine Extra Virgin Olive Oil
 1 large Onion, diced
 1 large Red Pepper, diced
 4 cloves Garlic, minced
 2 qts Chicken Stock, or vegetable stock
 1 loaf Crusty Bread, or any leftover bread
 1 whole Garlic Clove
 ¼ cup VSOP Picholine Extra Virgin Olive Oil
 1 bunch Kale, rinsed & chopped
 4 large Tomatoes, skinned, seeded & diced (or one 28oz can diced tomatoes in juice)
 2 medium Zucchini, chopped
 1 cup Fresh Basil Leaves, torn pinch Fine Sea Salt, to taste pinch Fresh Cracked Black Pepper, to taste
 ¼ cup VSOP Milanese Gremolata Extra Virgin Olive Oil
 ½ cup Pecorino Romano Cheese, grated
 ½ cup Fresh Parsley, chopped
1

Soak the beans in a large pot with water overnight. Drain and rinse before proceeding with recipe.

2

In a large stockpot heat 1/4 cup VSOP Picholine EVOO over medium heat. Add the onion, and red pepper and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute.

3

Add the stock to the pot along with soaked and drained beans. Simmer on medium low, uncovered for about an hour until the beans are tender.

4

Meanwhile, preheat the oven to 400 degrees Fahrenheit. Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of VSOP Picholine EVOO. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown. Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

5

When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes. Season with sea salt & pepper.

6

Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Gremolata EVOO, a sprinkle of Pecorino Romano and a pinch of flat leaf parsley. Enjoy!

Ingredients

 1 lb Dried Cannellini Beans, (can also use white, butter, or lima beans) soaked overnight
 ¼ cup VSOP Picholine Extra Virgin Olive Oil
 1 large Onion, diced
 1 large Red Pepper, diced
 4 cloves Garlic, minced
 2 qts Chicken Stock, or vegetable stock
 1 loaf Crusty Bread, or any leftover bread
 1 whole Garlic Clove
 ¼ cup VSOP Picholine Extra Virgin Olive Oil
 1 bunch Kale, rinsed & chopped
 4 large Tomatoes, skinned, seeded & diced (or one 28oz can diced tomatoes in juice)
 2 medium Zucchini, chopped
 1 cup Fresh Basil Leaves, torn pinch Fine Sea Salt, to taste pinch Fresh Cracked Black Pepper, to taste
 ¼ cup VSOP Milanese Gremolata Extra Virgin Olive Oil
 ½ cup Pecorino Romano Cheese, grated
 ½ cup Fresh Parsley, chopped

Directions

1

Soak the beans in a large pot with water overnight. Drain and rinse before proceeding with recipe.

2

In a large stockpot heat 1/4 cup VSOP Picholine EVOO over medium heat. Add the onion, and red pepper and saute for about two minutes before adding the minced garlic. Saute the garlic for another minute.

3

Add the stock to the pot along with soaked and drained beans. Simmer on medium low, uncovered for about an hour until the beans are tender.

4

Meanwhile, preheat the oven to 400 degrees Fahrenheit. Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of VSOP Picholine EVOO. Toast the bread slices, oiled side up in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown. Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

5

When the beans are almost tender, after about an hour of cooking, add the tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and basil and simmer for an additional 5 minutes. Season with sea salt & pepper.

6

Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Gremolata EVOO, a sprinkle of Pecorino Romano and a pinch of flat leaf parsley. Enjoy!

Ribollita