Hearty Tuscan
Kale Ribollita
Stew

Name: Hearty Tuscan ~Kale Ribollita~ Stew
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 Onion; 3 Carrots (medium); 2 Celery Stalks; few cloves Garlic; 2-bunches Tuscan kale; 1-small wedge Parmesan with rind; 2 Tomatoes (peeled); 1/2 loaf Crusty Country Bread; 1/3 cup extra-virgin Olive Oil, plus more for drizzling; Salt; 1 can Cannellini Beans (White Kidney Beans ); 3/4 tsp Red Pepper Flakes, crushed

30 mins

Cooking Time

Intermediate

Difficulty

Ingredients

Veg

Diet

Delight in the warmth and heartiness of Ribollita, a Tuscan vegetable stew featuring cannellini beans, kale, and rustic Italian flavors.

Ingredients

UNITSIngredients

1Onion

3Carrots (medium)

2Celery Stalks

few clovesGarlic

2-bunchesTuscan kale

1-small wedgeParmesan with rind

2Tomatoes (peeled)

1/2 loaf Crusty Country Bread

1/3 cupextra-virgin Olive Oil, plus more for drizzling

Salt

1 canCannellini Beans (White Kidney Beans )

3/4 tsp Red Pepper Flakes, crushed

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Directions

Description - Step 1

Prepare the Base

Preheat the oven to 450°F and position a rack in the middle. Heat oil in a medium Dutch oven or heavy pot over medium heat. Add the mirepoix (chopped onions, carrots, garlic, and celery stalks) along with 2 tsp. salt. Cook while stirring occasionally. Stir in the boiled and squeezed tomatoes until the vegetables are softened, but not browned, for about 8–10 minutes.