Root Vegetable Ribollita

Serves: 4 Save

Ingredients (19)

  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 medium golden beets, peeled and chopped
  • 1 medium parsnip, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 (28 oz.) can diced tomatoes
  • 1 quart vegetable stock
  • 2 cups chopped kale
  • 1 (15 oz.) can cannellini beans, drained and rinsed
  • 2 cups stale bread
  • Parmesan rind (opt.)
  • 1 bay leaf
  • Salt and pepper
  • Cheese bread toppers:
  • 4 slices sturdy bread
  • 1/2 cup grated Parmesan cheese

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Directions

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