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Ribollita was originally a way to use up leftover vegetables and day-old bread. Now, this stew-like soup is crafted with much more intention. The hero here is curly Tuscan kale, which adds a smoky flavor to sauteed celery, carrots, and onions. Combined with beans, and pancetta for a salty kick, this nourishing bowl is topped with slices of rustic baguette that melt into the soup as it simmers.

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Nutritional facts

Protein

10g

Carbs

29g

Calories

220

Fat

8g

Ingredients

Extra Virgin Olive Oil, Baguette, Napa Cabbage, Carrots, Red Onion, Celery, Spinach, Black Pepper, Garlic, Kosher Salt, Canned Cannelini Beans, Kale, Thyme, Pancetta

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About Pino Luongo

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Chef Pino Luongo is a pioneering Italian restaurateur and culinary icon, renowned for bringing the authentic flavors of Tuscany to the American dining scene. Born in Florence and raised in Porto Santo Stefano, he developed his love for cooking under the guidance of his mother. In 1981, he arrived in New York, where he worked his way up from a busboy to a celebrated chef and entrepreneur. He launched his first restaurant, Il Cantinori, in 1983, followed by a series of acclaimed establishments, including Coco Pazzo, Le Madri, Centolire, and Morso. With an unparalleled passion for Italian cuisine, Luongo has shaped the way Americans experience Tuscan flavors, blending rustic tradition with contemporary refinement.
Beyond his success as a restaurateur, Luongo is also a memoirist and cookbook author, sharing his culinary philosophy through books like Simply Tuscan and La Mia Cucina Toscana. His memoir, Dirty Dishes, offers a candid look at the highs and lows of his journey in the restaurant industry. Known for his bold personality and deep commitment to quality, Luongo continues to inspire food lovers with his expertise, creativity, and dedication to authentic Italian dining. His meal service reflects his lifelong pursuit of excellence—bringing handcrafted, flavorful dishes straight from his kitchen to your table.

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