Ribbollita


Came across this recipe from Seriously Soupy (@seriouslysoupy) and looked delicious. Here’s my variation to it based on what was in my kitchen!

Ingredients:

1 cup cannelloni beans soaked 4-6 hours
1 bunch white kale
1 large carrot
1 zucchini
3 celery sticks
2-3 cloves garlic
1/2 red onion
some fresh parsley
some fresh rosemary
some fresh thyme
2-3 tbsp tomato paste or 1 large chopped fresh tomato
2-3 tbsp olive oil
salt and pepper to taste
bread crumbs
fresh crusted wheat french bread pieces

In a large pan, heat the oil. Add onion, garlic, carrot, zucchini and celery and fry briefly. Add one cup water and cook for 10 minutes. Then add the beans, 2-3 tbsp tomato paste or one large chopped tomato, basil and rosemary and cook on low heat for an hour, stirring as needed. Then add bread crumbs, chopped kale and thyme and cook for another 5-10 minutes. Add salt and pepper to taste.

Serve hot, adding some pieces of some fresh crusted french bread just before serving.

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