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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

1/4 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 1/2 teaspoons finely chopped fresh garlic

1 tablespoon tomato paste

1 teaspoon salt

1/4 teaspoon pepper

4 cups (about 1/2 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

1/2 cup shredded Parmesan cheese

How to make

  1. STEP 1

    Sauté Butter with Olive Oil & Sea Salt, onion, carrots and celery in large 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.

  2. 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. 

Nutrition (1 serving)

360 Calories
10 Fat (g)
20 Cholesterol (mg)
1460 Sodium (mg)
48 Carbohydrates (g)
14 Dietary Fiber
18 Protein (g)
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