Description

My recipe was inspired by a traditional recipe I found in the massive Italian cookbook: The Silver Spoon. I’ve made a few edits.

*The Silver Spoon recipe includes 2 diced potatoes, which I’m fine without and no garlic or rosemary, but I enjoy those flavors.

*Some prefer to place the bread at the bottom of the dutch oven with the soup ladled on top for baking in the oven, but I prefer it on top for a more crusty finish.

*Traditionally, Parmesan cheese is not included in Ribollita, but I love sprinkling it on top of the bread for added savory richness.

Ingredients

Units Scale

2 tbsp olive oil (for cooking vegetables)
3 tbsp olive oil (for drizzling)
1 carrot (chopped)
1 small onion (chopped)
1 celery stalk (chopped)
1 tbsp minced garlic
2 cups canned white cannellini beans (or 1 cup dried white beans, soaked in cold water overnight and drained)
1 28 oz can of tomatoes (peeled)
4 cups chicken or vegetable stock
1 fresh thyme sprig (or 1/4 tsp dried)
1 fresh rosemary sprig (or 1/4 tsp dried)
1 pound kale (chopped or shredded)
3/4 tsp salt
1/4 tsp pepper
4 large, thick slices bread, toasted ((any country style bread is fine)
1/2 cup freshly grated parmesan

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Instructions

Heat olive oil for sauteeing vegetables in a large, oven-safe pot at medium heat
Add onion, carrot, celery, and garlic and cook until softened (8 – 10 minutes)
Drain beans (if using canned) and rinse well. Add to pot along with tomatoes in their juices plus the stock, rosemary, and thyme. (If including 2 potatoes as Hazan’s recipe calls for, include them here). Bring to a boil then reduce heat to a steady simmer. Cover and cook 15 – 20 minutes until the flavors meld, stirring here and there to break up the tomatoes.
Preheat oven to 500 degrees.
If using fresh rosemary and thyme, remove after 15-20 minutes are up and begin stirring in the kale, a little at a time. It will probably seem like a lot, but it quickly wilts down into the soup, making room for you to add more. Season with salt and pepper. Lay the toasted bread slices on top of the stew so they cover the surface, but don’t overlap them. Drizzle with remaining olive oil and sprinkle the grated Parmesan on top.
Place pot in the oven and bake uncovered for 15 minutes until bread and cheese are browned and crisp.

Nutrition

Calories: 385