RIBOLLITA
Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.
Provided by Mark Bittman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
- Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
- Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
- Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams
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Sana Javed
[email protected]I'm not a huge fan of kale, but I really enjoyed this soup. The flavors were well-balanced and the soup was very filling.
Thaele Daniel Modise
[email protected]This was a great way to use up leftover vegetables. The soup was very flavorful and hearty.
Ethan Singh
[email protected]I made this soup for a potluck, and it was a huge hit! Everyone loved it.
Dhoj Saud
[email protected]This soup was delicious! I loved the combination of flavors and textures. The bread added a nice crusty texture, and the kale and sausage were both very flavorful.
Md Sumon Hossain
[email protected]I've been making this ribollita for years, and it's always a favorite. It's the perfect comfort food for a cold winter night.
Roman Roman
[email protected]This was my first time making ribollita, and it turned out great! The soup was thick and flavorful, and the bread added a nice crusty texture. I will definitely be making this again.
Sandhu24 Vlogs
[email protected]This soup was easy to make and very delicious. I will definitely be making it again.
Alyssa Wilson
[email protected]I'm not a huge fan of kale, but I really enjoyed this soup. The flavors were well-balanced and the soup was very filling.
Odette Mbonimpa
[email protected]This was a great way to use up leftover vegetables. The soup was very flavorful and hearty.
M Atta
[email protected]I made this soup for a potluck, and it was a huge hit! Everyone loved it.
Jovan Ranks
[email protected]This soup was delicious! I loved the combination of flavors and textures. The bread added a nice crusty texture, and the kale and sausage were both very flavorful.
David Wainaina
[email protected]I've been making this ribollita for years, and it's always a favorite. It's the perfect comfort food for a cold winter night.
Add ali Asd
[email protected]This soup was amazing! The flavors were incredible, and it was so hearty and filling. I will definitely be making this again.
mo kandel
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little bit of extra kale and sausage, but otherwise I follow the recipe exactly.
Ali Antor
[email protected]This was my first time making ribollita, and it turned out great! The soup was thick and flavorful, and the bread added a nice crusty texture. I will definitely be making this again.
Sibulelo Mbatha
[email protected]I've made this ribollita several times now, and it's always a winner. It's a great way to use up leftover vegetables, and it's always delicious.
Renuka Ranasingha
[email protected]This ribollita was a hit with my family! The flavors were rich and complex, and the texture was perfect. I especially loved the addition of the cavolo nero, which gave the soup a nice bitterness. I will definitely be making this again.