Name: Ribollita
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 tablespoons Olive Oil; 1 chopped Onion; 1 chopped Carrots; 1 stalk chopped Celery; 1 tablespoon minced Garlic; 2 cups Cannellini Beans; 1 Canned tomatoes; 4 cups Water; 1 fresh sprig Rosemary; 1 fresh sprig Thyme; 1 pound chopped Kale; 4 thick slices Wholegrain Bread; 1 thinly sliced Red Onions; ½ cup freshly grated Parmesan

Vegetarian

4 servings

488 cal/serving

Instructions

Step 1

Heat 2 tablespoons olive oil in a large pot over medium heat and add chopped onion, chopped carrots, chopped celery and minced garlic; season with salt and pepper and cook, stirring occasionally, until vegetables are soft

Olive OilOnionCarrotsCeleryGarlic

Step 2

Preheat the oven to 500°F

Step 3

Drain and rinse the cannellini beans, then add beans, canned tomatoes with juices, water, rosemary and thyme to the pot; bring to a boil, reduce to a simmer, cover and cook 15 to 20 minutes, stirring once or twice to break up the tomatoes

Cannellini BeansCanned tomatoesWaterRosemaryThyme

Step 4

Remove rosemary and thyme stems and stir in chopped kale; taste and adjust seasoning

Kale

Step 5

Arrange wholegrain bread slices on top to cover the stew, scatter thinly sliced red onions over the bread, drizzle with the remaining 3 tablespoons olive oil and sprinkle with grated Parmesan

Wholegrain BreadRed OnionsOlive OilParmesan

Step 6

Bake the pot in the oven until the bread, onions and cheese are browned and crisp, 10 to 15 minutes

Step 7

Divide the soup and bread among 4 bowls and serve