Ribollita

Name: Ribollita
Prep time: 25 min
Cook time: 48 min
Total time: 73 min
Yield: 6 servings
Ingredients: 5 tablespoons Olive Oil; 1 chopped Onion; 1 chopped Carrots; 1 stalk chopped Celery; 1 tablespoon minced Garlic; 2 cups Cannellini Beans; 1 Canned tomatoes; 4 cups Water; 1 fresh sprig Rosemary; 1 fresh sprig Thyme; 1 pound chopped Kale; 4 thick slices Wholegrain Bread; 1 thinly sliced Red Onions; ½ cup freshly grated Parmesan

73 min · Serves 6 · By TheMealDB Import

Vegetarian
Italian
Vegetarian
Healthy

Italian, Vegetarian, Vegetarian

Adapted from cooking.nytimes.com

Ingredients

For 6 servings

5 tablespoonsOlive Oil
1 choppedOnion
1 choppedCarrots
1 stalk choppedCelery
1 tablespoon mincedGarlic
2 cupsCannellini Beans
1 Canned tomatoes
4 cupsWater
1 fresh sprigRosemary
1 fresh sprigThyme
1 pound choppedKale
4 thick slicesWholegrain Bread
1 thinly slicedRed Onions
½ cup freshly gratedParmesan

Method

Prep 25 min · Cook 48 min

1Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
2Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
3Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
4Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.