Ribollita is an extraordinary recipe for the fall and winter months as it contains numerous vegetables. The crunchy, toasted bread adds an amazing texture and is what makes this dish. This ribollita from the New York Times has 5-stars based on 2,815 ratings! Enjoy!
INGREDIENTS
- 5 tablespoons olive oil
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon minced garlic
- Salt and ground black pepper
- 2 cups cooked or canned cannellini beans
- 1 15-ounce can whole peeled tomatoes
- 4 cups vegetable stock or water
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 pound chopped kale or escarole
- 4 large, thick slices whole-grain bread, toasted
- 1 small red onion, thinly sliced
- ½ cup freshly grated Parmesan
Sources:
- Main Image & Recipe: Mark Bittman [New York Times]
