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Tuscan Ribollita

Name: Tuscan Ribollita
Cuisine: italian
Ingredients: 3 garlic cloves, peeled and smashed; 1 small onion, peeled and roughly chopped; 1 carrot, peeled and chopped; 1 celery stalk, chopped; 4 ounces pancetta or ham, chopped; 1/2 cup olive oil; 1 15-ounce can whole peeled tomatoes; 3 15-ounce cans cannellini or great northern beans, drained and rinsed; 2 cups chicken broth; 1 sprig fresh rosemary; 1 bunch kale, roughly chopped; 1/2 cup toasted bread crumbs; Grated parmesan

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
2.
2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
3.
3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

Recipes sourced from Epicurious.com.

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