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NFCI is a division of Niagara County Community College (NCCC).
For information about NCCC, please visit: niagaracc.suny.edu

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Tuscan Ribollita

  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 3 medium cloves garlic, thinly sliced
  • 1 medium yellow onion, diced
  • 1 large leek, white and light green parts only, diced
  • 2 large carrots, peeled and diced
  • 3 large celery stalks, diced
  • 1 bell pepper, diced
  • Kosher salt
  • 2 to 3 sprigs fresh rosemary or thyme, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon crushed red pepper flakes
  • 6-8 cups Water or Stock
  • 2 bay leaves
  • 2 medium zucchini, cut into bite-size pieces
  • 2 medium summer squash, cut into bite-size pieces
  • 8 ounces frozen green beans
  • 4 ounces spinach, roughly chopped (about 4 cups loosely packed leaves)
  • 1 cup roughly chopped fresh basil leaves
  • ground black pepper
  • 1/4 pound fresh or stale crusty bread, cut into 1-inch cubes
  • Parmesan for serving
  • Lemon Juice or Balsamic Vinegar for serving
  1. In a large Dutch oven or soup pot, heat olive oil over medium-low heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add in this order: Carrots, Onion, Celery, Leek, and then Bell Peppers, seasoning with a pinch of salt every ingredient and browning each vegetable before adding the next one, adding more oil as necessary if the pot looks dry.
  2. Add tomato paste and crushed red pepper flakes, stirring until it is incorporated, about 30 seconds. Add 6 cups of water or stock, being sure to scrape up any browned bits that may have stuck to the bottom of the pot in the earlier step. Add bay leaves, zucchini, summer squash, green beans, spinach, and basil. Bring to a simmer and cook, stirring frequently, until the vegetables are fully tender, about 10 minutes. Season to taste with salt and pepper.
  3. Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water or stock, 1/2 cup at a time, if soup becomes too thick and dry.
  4. Taste and season again with salt, pepper, and a generous shaving of Parmesan (if using). To serve, discard bay leaves, drizzle with fresh olive oil and top with freshly ground black pepper and more grated cheese, and drizzle with fresh lemon juice or balsamic vinegar for a pop of acidity that will balance the flavor profile.
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28 Old Falls Street
Niagara Falls, NY 14303

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716-210-2525

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