Ribollita
Packed full of vitamins and minerals, this vegetarian stew is rich and hearty – and it’s my all-time favorite!
2 cans white cannellini beans
2 garlic cloves, crushed
4-5 fresh sage leaves
salt & black pepper
2 ribs celery, finely chopped
2 medium yellow onions, finely chopped
2 carrots, finely chopped
2-3 T olive oil
2 medium potatoes, peeled and thickly cubed
1 large bunch swiss chard, chopped
1 bunch kale, chopped
1/2 nappa cabbage, chopped
1 can chopped tomatoes
1 loaf pizano bread, crust removed and insides broken into crumbs
parmesan cheese for serving
DIRECTIONS
Simmer in covered saucepan: beans with liquid, garlic, sage, salt and pepper. Leave to simmer while you prepare other ingredients.
Heat oil in large pot and add celery onions and carrots; cover & sweat the vegetables on low heat for about 10 minutes until just soft. Add potatoes and stir frequently for 5 minutes. Add small amount of water or vegetable stock if veggies start to stick. Add greens and cover. Stir occasionally as greens wilt.
Puree tomatoes in a food processor and add to large pot with greens. Add bean mixture. Add up to 1 cup of water or stock if mixture is dry. Simmer covered with lid tipped slightly off for 45 minutes. Add bread crumbs just before serving.
Serve in warm bowls with olive oil, parmesan cheese and chunks of bread crusts.