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Tuscan Ribollita

  • 6servings
  • 20minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 garlic cloves, peeled and smashed

  2. 1 small onion, peeled and roughly chopped

  3. 1 carrot, peeled and chopped

  4. 1 celery stalk, chopped

  5. 4 ounces pancetta or ham, chopped

  6. 1/2 cup olive oil

  7. 1 15-ounce can whole peeled tomatoes

  8. 3 15-ounce cans cannellini or great northern beans, drained and rinsed

  9. 2 cups chicken broth

  10. 1 sprig fresh rosemary

  11. 1 bunch kale, roughly chopped

  12. 1/2 cup toasted bread crumbs

  13. Grated parmesan

Instructions Jump to Ingredients ↑

  1. In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

  2. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

  3. Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

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