Ciabatta Everything Ribollita

Everything Ribollita

Course: Main Course
Product Category: Table Bread
Total Time: 45 minutes
Servings: 3 quarts
Print Recipe


  • ½ Tribeca Oven Ciabatta Everything Loaf prepared and cubed
  • 2 Tbsp. Oil
  • 1 pc. Medium carrot peeled and small diced
  • 1 pc. Celery stalk small diced
  • ½ pc. Medium onion small diced
  • 4 pc. Garlic cloves thinly sliced
  • 2 pc. Medium white potatoes small diced
  • 1 pc. Parmesan rind
  • ½ bunch Tuscan kale roughly chopped
  • 2 qts. Vegetable stock
  • 1 15 oz. can Cannellini beans
  • as needed Parmesan cheese shaved


  • Thaw the Tribeca Ciabatta Everything Loaf for45-60 minutes and refresh in a 385℉ convection oven for 15-18minutes. Once the loaf has rested for 30-45 minutes, roughly tear into bite-sized pieces or cube the loaf. Tip: The trimmed ends from the sandwich recipes can be used here.
  • In a large Dutch oven, heat the oil and sauté the carrots, celery, and onions until softened. Add the sliced garlic and cook until fragrant.
  • Add the potatoes, Parmesan rind, and Tuscan kale and stir. Add the vegetable stock and bring the mixture up to a boil, and then let simmer until potatoes are cooked, about 15-20 minutes.
  • Once the potatoes are cooked, add the beans with their liquid along with the torn pieces of bread. Simmer for about 5 minutes. Season to taste with salt and ground black pepper. Top with freshly shaved Parmesan cheese for serving.

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