Ribollita (Hearty Tuscan Bean, Bread and Vegetable Stew) |
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Makes 6 servings. Recipe from seriouseats.com
Ingredients 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 medium cloves garlic, thinly sliced 1 medium red onion, diced 1 large leek, white & light green parts 4 large carrots, peeled and diced 2 1/2 cups peeled, seeded, & diced butternut squash 1 turnip, peeled and diced 3 large celery stalks, diced 1 bunch stemmed kale rough chopped 1 bouquet garni (herb bundle of few sprigs each of mixed herbs: parsley, oregano, thyme, rosemary) 2 cans beans, such as cannellini, navy, or cranberry 1/4 pound fresh or stale rustic crusty bread, cut into 1-inch cubes Kosher salt & freshly ground pepper Grated Parmigiano (see note below) Nutritional info Calories 237 Carbohydrate 40g Fiber 10g Protein 8g Fat 6g Sodium 512g Vitamin C 29mg Calcium 174 mg Iron 4mg Potassium 877mg |
Directions
NOTE: For a vegetarian/vegan version of this recipe, omit the Parmesan cheese altogether, or substitute a vegan product like Trader Joe's Dairy Free Shredded Parmesan Cheese.
- In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
- Add enough water to slightly cover vegetables (about 6 cups) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
- Stir in canned beans and additional an additional 1 cup water. Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add additional water, 1/2 cup at a time, if soup becomes too thick and dry.
- Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, or like a thick, chunky soup.
- To serve at either consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese.
NOTE: For a vegetarian/vegan version of this recipe, omit the Parmesan cheese altogether, or substitute a vegan product like Trader Joe's Dairy Free Shredded Parmesan Cheese.
