Black-Eyed Pea Ribollita

5.0
(3)

Ribollita is a classic Italian bread-based soup that hails from the rolling hills of Tuscany, but thankfully, you don’t need to get on a plane to enjoy a bowl of this hearty, comforting dish.

black eyed pea ribollita
Photo: Caitlin Bensel
Hands On Time:
30 mins
Total Time:
30 mins
Servings:
4

This ribollita recipe features collard greens and black eyed peas alongside a broth that’s flavored with Parmesan rind and tomatoes. What makes it truly delicious is the final step, which features torn ciabatta croutons topped with a hefty portion of grated Parmesan. The result is delightfully balanced between the healthful veggies and beans in the rich broth and decadent, crispy croutons atop each bowl.

Ingredients

  • 1 5-ounce block Parmigiano-Reggiano with rind

  • ¼ cup olive oil, divided

  • 1 yellow onion, chopped

  • 1 ¼ teaspoons kosher salt, divided

  • 4 cups stemmed, chopped collard greens (from 1 bunch)

  • 1 28-ounce can crushed tomatoes

  • 4 cups low-sodium vegetable broth

  • 1 15-ounce can black-eyed peas, drained and rinsed

  • ½ loaf ciabatta, torn into 2-in. pieces, divided (about 12 ounces)

  • 2 teaspoons red wine vinegar

Directions

  1. Remove rind from cheese; reserve. Heat 2 tablespoons oil in a large oven-safe pot over medium-high. Add onion and ¼ teaspoon salt; cook until onion softens, about 3 minutes. Add greens; cook until wilted, about 3 minutes. Add crushed tomatoes, broth, and rind; bring to a boil over high. Add black-eyed peas, half of bread pieces, and remaining 1 teaspoon salt. Reduce heat to medium-low. Cook, stirring occasionally, until slightly thickened, about 10 minutes. Meanwhile, grate cheese using the large holes of a box grater to equal ½ cup.

  2. Preheat broiler with oven rack 6 inches from heat. Discard rind. Stir in vinegar. Scatter remaining bread pieces over soup; sprinkle with grated cheese. Transfer to oven and broil until edges of bread start to crisp and cheese melts, 3 to 4 minutes. Drizzle with remaining 2 tablespoons oil.

Nutrition Facts (per serving)

473 Calories
19g Fat
60g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 473
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 20%
Cholesterol 9mg 3%
Total Carbohydrate 60g 22%
Dietary Fiber 11g 39%
Total Sugars 8g
Protein 17g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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