You are here

Ribollita

Ribollita

Ingredients

  • 1/2 pound dried cannellini beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 medium carrots, chopped (about 1 1/4 cups)
  • 2 celery stalks, chopped (about 1 1/4 cups)
  • 4 garlic cloves, minced
  • 1 15-ounce can crushed tomatoes
  • 2 quarts (8 cups) low-sodium chicken broth
  • 1 bay leaf
  • fresh sage leaves
  • 2 sprigs fresh thyme leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound lacinato (Tuscan) kale leaves, chopped (about 6 cups)
  • 8 slices day-old crusty whole-grain bread, torn into 1-inch pieces (about 4 cups)
  • 1/2 grated Parmesan cheese

Directions

  1. Place beans in a large pot and fill with enough cold water to cover the beans by 1 inch. Cover and set the beans in the refrigerator to soak for at least 4 hours and up to overnight.
  2. Drain beans and refill pot with cold water. Bring to a boil over medium-high heat, reduce heat to low, and simmer until the beans are tender, about 1 1/2 hours. Drain the beans and transfer them to a large bowl.
  3. In a large pot, heat oil over medium heat. Add onions, carrots, and celery, and stir to coat the vegetables in the oil. Cook, stirring occasionally, until vegetables begin to soften, 12 to 15 minutes.
  4. Add garlic and cook about 30 seconds, stirring constantly. Add tomatoes, broth, bay leaf, sage, thyme, and black pepper; increase the heat to medium-high and bring to a boil. Add beans and kale, cover the pot, reduce heat to low, and simmer for 25 minutes. Uncover, stir in the bread, and simmer for 10 more minutes.

Note

  • Recipe courtesy of Eating in the Middle by Andie Mitchell Copyright © 2016 by Andie Mitchell. Photography copyright © 2016 by Aran Goyoaga. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC

Comments

Add a comment