Ribollita

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Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Description

The name of this iconic Tuscan stew comes from its history: “ribollita” means “reboiled,” and some say that the original version was made from the leftovers of yesterday’s minestrone, with bread added. Add just about any seasonal vegetable to the dish: cubed potato, parsnip, rutabaga or a handful of spinach.

Ingredients

1 tablespoon
olive oil
1  
onion (chopped)
3 cloves
garlic (chopped)
1  
zucchini (chopped)
2  
celery (ribs, chopped)
2  
carrot
1 bunch
kale (stems & leaves chopped)
3 cups
stock, vegetable
2 teaspoons
rosemary, dried
1 teaspoon
salt
1 can
beans, cannellini (drained)
7 slices
bread, whole wheat
   
cheese, parmesan

Instructions

In a large pot, heat the olive oil over medium high heat. Add the onion and garlic and stir for five minutes or so, until the onion is clear. Add the zucchini, celery, carrot, kale stems, and stir for a minute, then add the stock and rosemary and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 10 minutes. Stir in the tomato puree, kale leaves, cannellini beans and two slices of crumbled bread and simmer until the kale is softened. Serve soup over a slice of toasted bread and top with freshly shredded Parmesan.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.