Ribollita A Tuscan Stew Recipes

Steps:

• 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
• 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 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.

Steps:

• Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
• Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.

Steps:

• In a large bowl, cover the beans with cold water by 1 inch and cover. Soak overnight in the refrigerator. Drain the beans and place them in a large saucepan with 8 cups of water. Bring to a boil. Simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 more minutes until the beans are tender. Set them aside to cool in their liquid. Over medium heat, heat the oil in a large stockpot. Add the bacon and onions and cook 7-10 minutes until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, black pepper and crushed red pepper. Cook 7-10 minutes until the vegetables are tender. Add the tomatoes and their puree, the cabbage, the kale and the basil. Cook, stirring occasionally another 7-10 minutes. Drain the beans, reserving the cooking liquid. In a food processor puree half of the beans with some of their liquid. Add to the pot, along with the remaining whole beans. Pour the bean liquid into a large measuring cup and add enough broth to make 8 cups. Add to the soup and bring to a boil. Simmer over low heat for 20 minutes. Add the bread. Simmer 10 minutes. Taste and adjust seasoning. Serve immediately in bowls sprinkled with Parmesan cheese and drizzled with olive oil. Cool and refrigerate. Serve reheated, or "ribollita" the next day!