Ribollita
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 2 cans cannellini beans, drained and rinsed
- 4 cups vegetable broth or chicken broth
- 1 can diced tomatoes with juice
- 3 cups kale leaves, chopped into small pieces
- Salt and freshly ground black pepper to taste
- 4 thick slices of Italian bread, cut into cubes
Directions
In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.