Ribollita with Beef Fiorentina Medallions & Green Sauce

Serves: 4-6 people

Prep Time: 30 Minutes

Cool Time: 30 minutes 




½ cup Olive Oil

1 cup Pancetta, cubed (or thick cut bacon, cubed)

4 cups Kale, destemmed and shredded

2 cups Spinach

2 cups White Cabbage, shredded

2 cups Cannellini Beans

2 stalks Celery, diced

2 carrots Carrots, peeled and diced

1 onion Onion, diced

2 cloves Garlic, minced

1 chopped Zucchini

1 large Potato, peeled and chopped into ½ inch cubes

2 tablespoons Tomato Paste

2 cups Water

2 tsp Dried Basil (or fresh basil, minced)

2 tsp Dried Parsley (or fresh parsley, minced)

2 tsp Dried Thyme (or fresh thyme, minced)

2 tsp Dried Oregano (or fresh oregano, minced)

2 tsp Dried Sage (or fresh sage, minced)

1 tsp Dried Rosemary (or fresh rosemary, minced)

1 tsp Chili Powder

4-6 slices Crusty Bread, grilled

1-2 tablespoons Parmesan Cheese, grated


How To Make:

  1. In a large pot, add the olive oil and pancetta and cook until crispy.
  2. Add the kale, spinach, cabbage, beans, celery, carrots, onions, garlic, zucchini, and potato. Stir until the potatoes become soft.
  3. Add tomato paste, water, basil, parsley, thyme, oregano, sage, rosemary, and chili power. Stir together.
  4. Cover and lower heat to simmer for 10-15 minutes, stirring occasionally.
  5. While simmering, prepare the bread by lightly brushing it with olive oil, before putting it on a grill pan or in a toaster oven.
  6. To assemble this dish, place some of the bread on the bottom of a dish. 
  7. Pour the Ribollita on top of the bread and top off with more bread. Drizzle with Olive Oil and some Parmesan Cheese. Then, it’s ready to serve.


Beef Medallions


2 lbs Ribeye, cut into cubes

2 tsp Salt and Pepper

1 tablespoon All Purpose Flour

2 tablespoons of Oil or Butter


How To Make:

  1. Season the meat with salt, pepper and a light dusting of the flour.
  2. Heat oil or butter in a large skillet over high heat. 
  3. When heat begins to slightly smoke, carefully add the hot beef cubes, making sure not to overcrowd the pan.
  4. Saute each side of the beef for 1-2 minutes on each side, or until caramelized. 
  5. Remove and set aside on a plate to rest for 4-5 minutes, before serving on top of the Ribollita.


Green Sauce


½ cup Fresh Parsley

½ lemon Lemon, zested and juiced

2 cloves Garlic

1 filet Anchovy

2 tsp Capers

1 pinch Salt and Pepper


How To Make:

  1. Combine all the ingredients into a bowl and use an immersion blender to blend everything together, or put all the ingredients into a mortar and pestle and grind until smooth.