Ribollita on a Ciabatta Bread
Total ingredients needed for the recipe
• 2 garlic cloves
• 1/2 cabbage
• 2 tomatoes
• 2 large onions
• 1 zucchini
• 3 carrots
• 3 celery sticks
• I L broth obtained from the cooking of the beans (if insufficient, complete with chicken broth)
• 1 Ciabatta Bread per 2 servings
• Superior quality olive oil
• Fresh herbs (thyme or rosemary)
• 100 ml dry beans
Ingredients and instructions for the flavouring of the broth
• 100 ml dry beans
• ½ onion
• 1 rosemary sprig
• 1 garlic clove
Place the dry beans, half onion, rosemary sprig and garlic clove in a container, cover with water and let soak for
24 hours. Cook the beans in the same water and ingredients for 40 minutes. Drain the beans, reserving the broth
and discard the half onion, rosemary sprig and garlic clove.
Ingredients and instructions for the fried bread
• Ciabatta bread
• Olive oil
• Fresh herbs (thyme or rosemary)
• 1 garlic clove, diced
Remove the crust of the bread and sprinkle generously with olive oil. Toast in the oven with the garlic and herbs.
The Ribollita
Dice the tomatoes, onions, zucchini and carrots into small pieces. Cut the cabbage into large segments. Cut the
celery crosswise to obtain slices while keeping its curved shape. Start cooking the onions and carrots in olive oil.
Add the broth and the remaining vegetables and cook until desired tenderness is reached. Add the cooked beans
and additional chicken broth if needed. To serve, place a bread slice in a bowl and pour soup on top. Let the bread
soak up the broth before tasting…
Recipe created for
Boulangerie Au Pain Doré
by Martin Juneau
Chef, La Montée