Ribollita

Modified from this recipe.

Ingredients

  • 1 white or yellow onion, chopped
  • 2 T minced garlic
  • 2-3 carrots, peeled and chopped
  • 1 celery stock, chopped
  • 1 leek, chopped
  • mushrooms, green onions, etc. (whatever vegetables need to be used up)
  • 2 15 oz cans cannellini beans, drained, liquid discarded
  • 1 15 oz can whole peeled tomatoes
  • 4 cups broth or stock, chicken or vegetable
  • 2-3 sprigs rosemary, leaves removed and finely chopped
  • 2-4 sprigs thyme, leaves removed and finely chopped
  • 12 oz chopped kale
  • 6 slices of whole wheat bread, stale or toasted
  • 1 red onion, thinly sliced
  • 3/4 c freshly grated Parmesan
  • EVOO
  • salt & pepper

Recipe

  1. Heat 2-3 tablespoons of EVOO over medium high heat while peeling and chopping vegetables.
  2. Add the garlic, onion, carrots, celery, leek, and other vegetables (except the kale) to the oil and sauté until fragrant and slightly softened.  Season with salt and pepper.
  3. Add the herbs, beans, tomatoes, and broth and bring to a boil.  Add the kale and return to a boil.  Cover, reduce heat, and let simmer for 30-40 minutes, stirring occasionally, and breaking up the tomatoes as you do.
  4. Taste the soup to see if it needs more salt or pepper.  Then tear the stale or toasted bread into chunks and spread over the stew.  Stir just a bit to soak it, return the soup to a boil, and let cook for 5-10 minutes.  Then turn off the heat, remove soup from burner and let sit for an hour or more to let the bread break down and absorb flavor.
  5. Return to a boil for 5-10 minutes, sprinkle the red onion and parmesan on top, and drizzle generously with olive oil.  Serve.
Not the prettiest picture. I keep forgetting to do my photography before we dig in. But it is tasty!
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