The Tuscan comfort food Ribollita is a thick vegetable soup that is traditionally served throughout one week; its flavors deepening and consistency thickening with each day. In some households, they even fry the remaining bit like a pancake. Regardless how you decide to serve your Ribollita, you are bound to satisfy everyone, from vegetarians to those who are dairy free. We used Chef Mario Batali’s, of the Chew and Moltissimo, rendition as a point of departure. Putting our own spin on the recipe, we added Pete’s Living Greens Organic Watercress (you can also use our Upland Cress), used store-bought tomato sauce instead of homemade and canned beans in lieu of dry. (Shh! We won’t tell if you don’t.) These minor alterations won’t sacrifice the taste, but will save you time on a busy weeknight.
The dish is already a low-fat and vitamin-rich meal, but our watercress gives it extra oomph. Watercress is high in phytonutrients as well as antioxidants, vitamins C and A. Based on its nutrient-to-calorie ratio, it’s the highest ranked vegetable on the nutrient scale. It even has as much vitamin C as oranges and other citrus. Vitamin C helps the body fight against immune system deficiencies and the common cold. All the more reason to add the Pete’s Living Greens Organic Watercress or Upland Cress to your potage this winter!
- A can of white cannellini beans
- Extra virgin olive oil
- 1 medium red onion, chopped
- 2 cloves garlic, peeled and thinly sliced
- 2 carrots, peeled and chopped
- 2 medium red potatoes, cubed
- 1 cup tomato sauce
- 1 bunch of Pete's Living Greens Organic Watercress or Upland Cress
- 1 bunch rainbow chard, chopped
- 1 bunch Tuscan kale, chopped
- Heat oil in a heavy-bottomed pot or Dutch oven. Add onion and sauté until translucent.
- Add potatoes, carrots and garlic and sauté for five minutes, stirring often.
- Add four cups of water and tomato sauce. Stir and let it come to boil.
- Stir in greens and undrained beans.
- Turn burner down and let it simmer for 1-1.5 hours.
- To serve: Salt and pepper to taste and add red flakes if you like a bit of heat. You can toast thick pieces of fresh bread in the broiler. Once you remove the slices, add one to a bottom of a bowl and ladle the Ribollita on top of it. Mangia!