Food Recipes Black-Eyed Pea Ribollita 5.0 (3) 2 Reviews 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. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Real Simple's Editorial Guidelines Published on December 17, 2020 Print Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 30 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts 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 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. 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. Print Nutrition Facts (per serving) 473 Calories 19g Fat 60g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.