Ribollita
A tasty stew from Florence that the whole family will love.
Ingredients
- 3 cups cubed hearty Italian country bread
- cooking spray
- 3 tbsp olive oil divided
- 1 cup chopped onion
- 1/4 cup chopped celery
- 1 tbsp minced garlic
- 6 cups water divided
- 6 cups chopped kale
- 6 cups chopped savory cabbage
- 4 cups chopped broccoli rabe
- 2 cups cubed peeled Yukon gold or red potato
- 1 cup thinly sliced carrot
- 1 can whole plum tomatoes undrained and chopped
- 2 cans cannellini beans or other white beans rinsed, drained and divided
- 3/4 tsp salt
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper
- 1/2 cup shaved or grated Parmigiano-Reggiano cheese
Instructions
-
Preheat oven to 375°.
-
Place 3 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.
-
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion and celery to pan; sauté 5 minutes. Add garlic, and sauté 1 minute. Add 5 cups water and next 6 ingredients (through tomatoes). Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Mash 1 can of beans. Add mashed beans and remaining 1 cup water to pan; bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.
-
Stir in bread, remaining can of beans, salt, thyme, oregano, and red pepper; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; cover and let stand 10 minutes. Ladle about 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 tablespoon cheese, and drizzle with 3/4 teaspoon oil.
