Ribollito

Name: Ribollito
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped (about 1/2 cups); 4 garlic cloves, minced; 2 tablespoons chopped fresh parsley; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 celery ribs, coarsely chopped (about 1/3 cups); 2 carrots, coarsely chopped (about 1 cup); 2 cups tomato puree; 4 cups cooked white beans, drained; 4 cups water; 1 large yellow squash, coarsely chunked (about 2 cups); Salt and freshly ground black pepper to taste; 3/4 cup freshly grated Parmesan cheese, plus additional for the table

14 ingredients

13 steps

Ingredients

2 tablespoons extra-virgin olive oil
1 large onion, chopped (about 1/2 cups)
4 garlic cloves, minced
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 celery ribs, coarsely chopped (about 1/3 cups)
2 carrots, coarsely chopped (about 1 cup)
2 cups tomato puree
4 cups cooked white beans, drained
4 cups water
1 large yellow squash, coarsely chunked (about 2 cups)
Salt and freshly ground black pepper to taste
3/4 cup freshly grated Parmesan cheese, plus additional for the table

Directions

1

Heat the oil in a 4-quart saucepan over medium-high heat.
2

Add the onion and saute until softened, about 5 minutes.
3

Stir in the garlic, parsley, thyme, and rosemary and cook an additional minute.
4

Stir in the celery, carrots, and tomato puree.
5

In a bowl, using a fork or in a food processor, mash 1 cup beans.
6

Add the mashed beans and the water to the saucepan.
7

Bring to a boil, reduce heat, and simmer, covered, 15 minutes.
8

The recipe can be made ahead until this point.
9

Refrigerate until ready to continue.
10

Add squash and remaining 3 cups beans.
11

Simmer 10 minutes.
12

Remove from heat, season with salt and pepper, stir in Parmesan cheese, and let stand a few minutes before serving.
13

Serve with additional Parmesan cheese at the table, if desired.