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Ribollita

Serves 6

Produce

15 oz Cannellini beans
1 Carrot
1 Celery, rib of
2 cloves Garlic
1 Onion
28 oz Plum tomatoes
1 Potato
1/4 tsp Red chili pepper flakes
1 tsp Thyme, fresh leaves

Oils & Vinegars

3 tbsp Olive oil

Bread & Baked Goods

4 thick slices Country bread

Liquids

4 cups Water

Other

1 pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
Connie Herrick
Connie Herrick • 2 years ago

Ribollita by la domestique, food52: Ribollita was originally peasant food, a vegetable stew, invented to stretch leftover minestrone. The soup was so delicious and satisfying, Ribollita eventually morphed into a dish in its own right. It begins with sauteed carrot, onion, celery and garlic to which are added canned tomatoes, chopped greens and cannellini beans, and is finished with chunks of stale bread to thicken the soup and to soak up the goodness.#Ribollita #la_domestique #Food53 #Vegetable_Stew

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