Italian Ribollita

Step 1: Cook the Vegetables

Heat 2 tablespoons of olive oil in a large saucepan or flameproof casserole over medium heat. Add the finely chopped onion, celery sticks, and chopped carrot along with a pinch of salt. Sauté for about 15 minutes, stirring occasionally, until the vegetables are soft and slightly golden.

Step 2: Add Garlic and Chili

Add the crushed garlic and a pinch of chili flakes to the pan. Cook for an additional minute, stirring constantly to prevent the garlic from burning.

Step 3: Combine the Ingredients

Stir in the fresh rosemary sprig, chopped tomatoes (including the juice), hot chicken or vegetable stock, drained and rinsed cannellini beans, and the optional parmesan rind. Bring the mixture to a simmer.

Step 4: Cook the Greens

Once simmering, add the chopped cavolo nero or kale to the pot. Cover the saucepan and let it cook for 10 minutes. This will allow the greens to soften.

Step 5: Incorporate the Bread

After 10 minutes, stir in the torn stale bread. Let it cook for several more minutes, stirring occasionally, until the bread is warmed through and has absorbed some of the broth.

Step 6: Season and Finish

Add 1 tablespoon of red wine vinegar to the stew. Taste and season with additional salt and freshly ground black pepper as needed.

Step 7: Serve

Ladle the ribollita into bowls. Drizzle with a little extra olive oil, sprinkle with basil leaves if using, and finish with grated parmesan or a vegetarian alternative. Enjoy your hearty stew!

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