After a brief hiatus, the Culinary Medicine team is back with a recipe for Ribollita!
Ribollita Ingredients (Serves 4-6)
- 1 large onion, diced
- 3 medium carrots, sliced into 1/2 inch rounds
- 2 celery stocks, chopped
- 8 cloves of garlic, flattened
- 2 bunches of Lacinato kale, de-stemmed and ripped into 2-inch pieces
- 1 – 28 ounce can of whole peeled tomatoes
- ⅓ cup of extra virgin olive oil, plus more for drizzling
- 1 rosemary sprig
- 1 – 14-oz. can of low sodium cannellini beans, drained and rinsed
- 1/4 cup Parmesan cheese (for garish)
- 1 Parmesan rind
- 3/4 teaspoon crushed red pepper flakes
- 1/2 loaf of crusty bread, about 10 oz. (sourdough or country style breads work best)
- 4 cups water (or vegetable stock)
- Place a rack in the middle of the oven; preheat to 450F.
- Place tomatoes in a colander with a large bowl underneath to catch the juice
- Using clean hands, crush tomatoes with your hands (if you leave them submerged in the liquid they won’t squirt). Set both juice and tomatoes aside.
- In a medium stock pot or Dutch oven over medium heat warm olive oil for 2-3 minutes, add onions, carrots, and celery. Cook for 8-10 minutes or until soften, stirring occasionally.
- Add tomatoes and cook for 5-10 minutes until the mixture begins to slightly caramelize.
- Add beans, crushed red pepper, tomato juice, water, rosemary sprig, and Parmesan rind. Bring to a simmer.
- Add kale, in two additions allowing it to wilt in between.
- Add approximately ⅓ of the bread and stir until submerged. Cook for 5 minutes.
- Remove pot from heat and place the remaining bread on top of the stew and drizzle generously with olive oil. Bake at 450F for about 10 minutes, or until bubbly.
- To serve garish with Parmesan cheese and a drizzle of olive oil.
Adapted from Bon Appétit.
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