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January 26, 2017
Eat Heat Healthy: Rebolita

As is the case with many well-known Tuscan dishes, the vegetable stew that we now know as “Rebollita” originated in the kitchens of peasants in feudal Italy.  After a large banquet, hard-working peasants, who served the Lords and Ladies of the manor, would take leftover bread crust and crumbs from their masters’ abundant feasts and add them to their vegetable stews when they returned home. The stew was then reheated, or “re-boiled,” with the bread, thus, the rebollita was born.

This dish has many variations because the peasant cooks would incorporate whatever they had available to them in the stew.  I encourage anyone who is preparing this dish to feel free to get creative and deviate from the provided recipe, making it flexible for any budget or palette. Additionally, being a vegetable soup, it is highly recommended for someone following a heart healthy diet.

Ingredients:

¼ cup olive or vegetable oil
3 ribs of celery, diced
4 carrots, diced
2 onions, large dice
4-5 garlic cloves, minced
1 zucchini, large dice
1 summer squash, large dice
5-7 roma tomatoes, diced (can also use can of diced tomatoes)
1 bunch of swiss chard, roughly chopped, stems removed
½ cup of dry white wine
6 cups of chicken or vegetable broth
2 bay leaves
4-6 sprigs of thyme (put them in whole and remove them later)
1 can cannellini beans, drained
About a half pound of Ciabatta bread, cut into large cubes (stale bread is perfect for this dish)
Salt and pepper to taste (I also add a small amount of crushed red pepper for a little kick)

  1. In a large pot over medium-high heat, place oil, celery, carrots, onions and garlic. Sauté until the onions appear translucent and the carrots begin to soften, add zucchini and summer squash and cook for an additional minute or two.
  2. Add Roma tomatoes and deglaze with white wine.
  3. Add the remainder of ingredients and bring to a boil. Reduce heat and allow to simmer for 1-2 hours.

Enjoy!

Chef Tyler Reinhart, RDN