Soups & Stews
Free recipe
Baked Ribollita
Baked Ribollita -- a soups plate that comes together in about 60 minutes with pantry staples and a confident hand.
***** 4.7 · 605 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Heat the oven to 220C (425F). Toss the main ingredients with oil and seasonings and spread them in a single layer so they roast rather than steam.
- Roast, turning once halfway, until caramelized and tender at the center. The edges should be golden and a little crisp.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the ribollita warm, with plenty of good bread or a simple salad alongside. This makes about 5 servings; leftovers keep well for a day.
More Soups & Stews
You might also like
Soups & Stews
Free
A soups favorite: avgolemono, cooked low and slow so every layer of flavor has time to settle.
Soups & Stews
Members
A rustic take on ribollita with Preserved Lemon. Expect deep, savory flavor from a short list of honest ingred...
Soups & Stews
Members
Saffron Spinach Soup, the way the soups coast does it, with Warm Spices -- generous, unfussy, and made for sha...
Soups & Stews
Free
This seafood chowder with Chili and Mint leans on good olive oil, bright acid, and fresh herbs -- simple ingre...