Ribollita

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    171
based on 7 ratings

A hearty Italian stew with vegetables, beans and crunchy bread topping. Use a parmesan rind in the cooking process for added flavour.

recipe updated Jan 17, 2024

Ingredients

  • Onion icon
    Onion
    1
  • Celery stalk icon
    Celery stalk
    2
  • Carrot icon
    Carrot
    3
  • Canned plum tomatoes icon
    Canned plum tomatoes
    400 g
  • Garlic clove icon
    Garlic clove
    4
  • Canned cannellini beans icon
    Canned cannellini beans
    400 g
  • Vegetable stock icon
    Vegetable stock
    400 g
  • Kale icon
    Kale
    100 g
  • Bread icon
    Bread
    150 g
  • Oil icon
    Oil
    2 tablespoons
  • Parmesan cheese rind icon
    Parmesan cheese rind
    as needed
  • Chili flakes icon
    Chili flakes
    1 teaspoon
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed
  • Olive oil icon
    Olive oil
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Baking dish - large
  • kCook icon Cooking chef xl bowl

Step preview

  1. Pre-heat oven - 180°C
  2. Attach the Stir Tool
  3. Add oil to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
  6. Then add onion, celery stalk and carrot to the Cooking Chef XL Bowl
  7. Heat with splashguard fitted until softened - 4 min, 120°C, Stir 1
  8. Then add canned plum tomatoes and garlic clove to the Cooking Chef XL Bowl
  9. Heat with splashguard fitted until softened - 2 min, 110°C, Stir 1
  10. Add the reserved tomato juice to the Cooking Chef XL bowl
  11. Add canned cannellini beans and parmesan cheese rind to the Cooking Chef XL Bowl
  12. Heat with splashguard fitted until thickened - 2 min, 105°C, Stir 1
  13. Then add vegetable stock and kale to the Cooking Chef XL Bowl
  14. Heat with splashguard fitted until wilted - 2 min, 100°C, Stir 1
  15. Then add chili flakes, salt, black pepper and bread to the Cooking Chef XL Bowl
  16. Heat with splashguard fitted until coated - 2 min, 100°C, Stir 1
  17. Transfer content of Cooking Chef XL Bowl to baking dish
  18. Remove the parmesan cheese rind
  19. Add bread to the baking dish
  20. Drizzle with olive oil
  21. Bake until golden brown - 10 min, 180°C
  22. Remove from oven
  23. Top with parmesan cheese
  24. Serve
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