Seasonal Sensations · Italian-inspired
Tuscan Ribollita Pasta
A cozy twist on a classic Italian winter dish
This Tuscan Ribollita Pasta combines the hearty flavors of ribollita, a traditional bread and vegetable soup, with the comforting texture of pasta. It's a warming dish perfect for cold winter nights, packed with kale, cannellini beans, and a touch of Parmesan. Expect a savory, rich sauce with tender vegetables and a hint of herbaceous depth.
A recipe by Soren · Global Kitchen · Cookbookverse Kitchen
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Ingredients
Main Ingredients
- 250g rigatoni
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 400g can of chopped tomatoes
- 400g can of cannellini beans, drained and rinsed
- 100g kale, chopped
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 50g grated Parmesan cheese
Garnish
- Extra virgin olive oil
- Freshly ground black pepper
- Parmesan shavings
Method
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté Vegetables
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
- 3
Simmer the Sauce
Add the chopped tomatoes, cannellini beans, thyme, and rosemary to the skillet. Season with salt and pepper. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- 4
Add Kale and Combine
Stir in the chopped kale and cooked pasta, tossing to coat everything in the sauce. Continue to cook for another 5 minutes until the kale is wilted and the pasta is heated through.
- 5
Finish with Cheese
Remove from heat and stir in 50g of grated Parmesan cheese. Adjust seasoning if necessary.
- 6
Serve
Divide the pasta into bowls. Drizzle with extra virgin olive oil, add freshly ground black pepper, and top with Parmesan shavings. Serve hot.
Origin story
Ribollita is a classic Tuscan soup made with stale bread, beans, and seasonal vegetables. This pasta version captures its essence, offering a comforting dish that speaks to the tradition of using simple, hearty ingredients to create something nourishing.
