Ribollita
Ribollita
A hearty Tuscan stew filled with vegetables, beans and greens and thickened with cubes of rustic bread.
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25 min
Prep Time
1 hr 10 min
Total Time
6
servings Ingredients
14 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) onion, diced
2 medium (1 cup) carrots, peeled, diced
2 ribs (1 cup) celery, diced
1 12 teaspoons finely chopped fresh garlic
1 tablespoon tomato paste
1 teaspoon salt
14 teaspoon pepper
4 cups (about 12 bunch) stemmed, roughly chopped kale
2 (15-ounce) cans cannellini beans, rinsed, drained
1 (15-ounce) can diced tomatoes
4 cups chicken stock
1 Parmesan cheese rind, if desired
4 cups cubed day-old hearty, rustic bread
12 cup shredded Parmesan cheese
How to make
-
STEP 1
Sauté Butter with Olive Oil & Sea Salt, onion, carrots and celery in Dutch oven over medium heat. Cover; cook, stirring occasionally, 15 minutes or until vegetables have softened and are beginning to brown in spots. Add garlic; cook 2 minutes or until fragrant. Stir in tomato paste, salt and pepper. Cook 2 minutes. Add kale, cannellini beans and diced tomatoes. Stir to combine. Add chicken stock and cheese rind; stir to combine.
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STEP 2
Bring to a simmer. Continue cooking 20-30 minutes to develop flavors; remove cheese rind. Stir in bread and shredded Parmesan to serve.
Tip #1
Choose an unsliced artisan bread with a mild flavor, avoiding more distinctive loaves like sourdough and rye.
Tip #2
Whenever you finish using a hunk of Parmesan, freeze the rind in a resealable bag until it's time to make soup.
360 Calories
10 Fat (g)
20 Cholesterol (mg)
1460 Sodium (mg)
48 Carbohydrates (g)
14 Dietary Fiber
18 Protein (g)
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