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P Ribollita

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Makes: 6 servings adjust



  • 2 tablespoons Extra Virgin Olive Oil
  • 1 large Onion, chopped
  • 2 Leeks, cut into quarters, then thinly sliced and rinsed well
  • 2 Carrots, sliced
  • 2 stalks Celery, chopped
  • 2 cloves Garlic, chopped

Step 1

Heat the oil in a large saucepan or soup pot over medium-low heat. Add the onion, leeks, carrots, celery and garlic and cook for 10 minutes, stirring occasionally, until softened. If the vegetables start to brown, reduce the heat.


  • 2 cans Cannellini Beans, drained and rinsed

Step 2

Meanwhile, place half the cannellini beans in a food processor. Add 1/2 cup of the water and puree until smooth.


  • 3 Tomatoes, seeded and cut into 1-inch piece
  • 1 medium Zucchini, chopped
  • 1 cup Butternut Squash, peeled, chopped
  • 2 cups Kale, chopped
  • 6 sprigs Fresh Thyme, leaves removed
  • Salt and Pepper
  • 7 cups Water
  • 1 large Potato, in chunks

Step 3

Add the tomatoes to the saucepan; increase the heat to medium and cook for 8 minutes, stirring often, then add the zucchini, squash, kale and thyme. Reduce the heat to medium-low and cook for 5 minutes, then add the salt and pepper, the remaining 6 1/2 cups of water, the pureed beans and the potato. Increase the heat to medium-high and bring to a boil, then stir in the remaining beans. Reduce the heat to low, cover and cook for about 10 minutes, stirring occasionally, until the squash and potato are barely fork-tender.


  • 12 cup Fresh Basil, sliced, for garnish

Step 4

Taste and add salt and/or pepper, as needed. Add the basil and serve hot.
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