Ribollita
Hearty Tuscan ribollita: a rustic, comforting vegetable and cannellini bean stew with kale and crusty bread, topped with red onion and Parmesan for a golden finish.
Servings
4
Difficulty
Easy
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Ingredients
main
- 0.083 cup olive oil
- 1 pcs onion
- 1 pcs carrot
- 1 pcs celery stalk
- 0.017 cup garlic minced
- 2 cup cannellini beans
- 1 can canned tomatoes
- 4 cup water
- 1 pcs fresh rosemary sprig
- 1 pcs fresh thyme sprig
- 1 lb kale chopped
- 4 pcs wholegrain bread slices
- 1 pcs red onion thinly sliced
- 0.5 cup freshly grated Parmesan
Directions
- Heat 2 tablespoons (0.083 cup) oil in a large pot over medium heat.
- Add chopped onion, carrot, celery and minced garlic; season with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
- Preheat oven to 500°F (260°C).
- Drain and rinse canned beans if using and add beans, canned tomatoes with juices, water (stock), rosemary and thyme to the pot.
- Bring to a boil then reduce heat to a steady simmer; cover and cook, stirring once or twice to break up tomatoes, until flavors meld, 15 to 20 minutes.
- Remove and discard rosemary and thyme stems if desired, then stir in chopped kale and adjust seasoning to taste.
- Lay bread slices over the top of the stew to cover, scatter red onion slices, drizzle with remaining 3 tablespoons oil and sprinkle with Parmesan.
- Place the pot in the oven and bake until bread, onions and cheese are browned and crisp, 10 to 15 minutes (or broil if pot fits).
- Divide soup and bread among 4 bowls and serve.