Ribollita (Italian Vegetable Stew)
This stew is so hearty and perfect for vegetable lovers! If you've never liked kale before this might change your mind.
Servings: 4
Ingredients
- 2 tablespoons olive oil, plus more for drizzling
- 1 large onion, sliced
- 3 carrots, diced into small chunks
- 2 celery stalks, diced into small chunks
- 4 garlic cloves, minced
- 1 15 oz can whole peeled tomatoes
- 1 14 oz can cannellini beans, drained and rinsed
- 1 quart 4 cups vegetable stock
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 lb Tuscan kale, coarsely chopped
- 4 oz Parmesan with rind, grated (separate the rind, don't grate it)
- ½ loaf crusty bread, cut into 1 inch shocks
- Kosher salt and pepper
Instructions
- Preheat oven to 450°F.
- In a dutch oven or oven safe stock pot, heat 2 tablespoons of olive oil on medium heat. Saute the onion, carrots, and celery for about 7 minutes or until soft, stirring occasionally. Add the garlic and saute for 1 minute.
- Meanwhile, using kitchen shears, coarsely cut up the tomatoes while still in the can. Separate the tomatoes from the juices using a colander.
- Add the tomato to the pot and saute for 2 minutes to caramelize slightly. Add the tomato juices, beans, stock, rosemary, thyme, kale, and Parmesan rind. Bring to a boil, then simmer for 15 minutes. Taste halfway through cooking and add salt and pepper as needed.
- Add about half of the grated Parmesan. Add 1/3 of the bread chunks. Give the soup a good stir. Scatter the remaining 2/3rds bread chunks on top of the soup. Drizzle generously with olive oil and the rest of the grated Parmesan. Bake for 12 minutes uncovered.
Notes
If you didn't get Parmesan with a rind that's ok. Just add the Parmesan. But if you can ever find a rind do yourself a favor and add it to the soup.