Ribollita "Da Delfina" Recipe | Cook the Book

Serves: 8 Save

Ingredients (14)

  • 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
  • 2 cups large-diced yellow Spanish onion (about 1 large onion)
  • 1 cup large-diced peeled rutabaga (about 5 ounces)
  • 1 cup large-diced peeled carrot (about 1 large carrot)
  • 1 cup large-diced peeled butternut squash (about 6 ounces)
  • 1 cup large-diced fennel (about 1/2 large bulb)
  • 4 teaspoons kosher salt
  • 3 packed cups coarsely chopped savoy cabbage (about 1/4 medium head) or napa cabbage
  • 3 packed cups cavolo nero, stems cut off and discarded, leaves coarsely chopped (about 1 bunch)
  • 3 cups canned whole peeled tomatoes (preferably San Marzano)
  • 1 or 2 rinds Parmigiano-Reggiano
  • 1/2 pound stale, crustless bread, broken up into small chunks
  • Finishing-quality extra-virgin olive oil
  • Wedge of Parmigiano-Reggiano, for grating 

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Serious Eats