Ribollita

Method6 steps · about 50 min

1. 1

   Step 1: Peel and chop the small onion (1 small); wash and chop the carrot (1) and celery (1), and peel/mince the garlic (1 tbsp). Heat two tablespoons of the measured olive oil (5 tbsp) in a large ovenproof pot over medium heat. Add all four prepared aromatics, season with some salt and ground black pepper to taste, and cook, stirring occasionally, for five to ten minutes until softened. Hold the remaining three tablespoons oil for the bread topping.

   Soften onion, carrot, celery and garlic · 10 minUses 5 tbsp olive oil, divided: 2 tbsp sautéing and 3 tbsp topping · 1 small onion, chopped · 1 carrot, chopped · 1 celery stalk, chopped · 1 tbsp minced garlic · Salt to taste, divided between aromatic saute and final stew tasting · Ground black pepper to taste, divided between saute and final stew tasting

2. 2

   Step 2: Heat the oven to 500 °F (about 260 °C). Use already cooked cannellini beans (2 cups), not dry beans. Drain the measured two cups; rinse them too if using canned beans. Hold these drained cooked beans ready for the stew.

   Uses 2 cups already cooked or canned cannellini beans, drained

3. 3

   Step 3: Add all the drained cooked beans to the softened aromatic pot, together with the entire fifteen-ounce can of whole peeled tomatoes (1) and its juices, all four cups water, and both fresh herb sprigs. Bring to a boil, then reduce to a steady bubbling simmer. Cover and cook for fifteen to twenty minutes, stirring once or twice to break up the tomatoes, until the flavours meld.

   Covered bean and tomato stew simmer · 20 minUses All the softened vegetables and their cooking oil · All the two cups drained beans · 1 fifteen-ounce can whole peeled tomatoes, with all juices · 4 cups water for stew · 1 fresh rosemary sprig · 1 fresh thyme sprig

4. 4

   Step 4: Remove and discard the rosemary and thyme stems from the simmered stew. Wash and chop the kale (1 lb), discarding tough woody stalks as needed, then stir all the measured kale into the stew. Taste and adjust with some of the seasoning salt and black pepper only as needed.

   Uses All the stew · 1 lb kale, washed and chopped · Salt to taste, divided between aromatic saute and final stew tasting · Ground black pepper to taste, divided between saute and final stew tasting

5. 5

   Step 5: Toast all four large thick bread slices until lightly crisp. Peel and thinly slice the small red onion (1 small). Lay the toasted bread over the stew, covering the surface with as little overlap as possible. Scatter all the red onion over it, drizzle with the remaining three tablespoons measured olive oil and sprinkle on all the freshly grated Parmesan (½ cup).

   Uses All the kale-containing stew · 4 large thick whole-grain bread slices, toasted before topping · 1 small red onion, thinly sliced · 5 tbsp olive oil, divided: 2 tbsp sautéing and 3 tbsp topping · ½ cup freshly grated Parmesan

6. 6

   Step 6: Put the ovenproof pot in the 500 °F (about 260 °C) oven and bake for ten to fifteen minutes until the bread, red onion and cheese are browned and crisp and the kale underneath is cooked. Divide all the soup and bread between four bowls and serve hot.

   Brown bread, red onion and Parmesan over the stew · 15 minUses The entire topped stew