
Ribollita
Ingredients (18)
- 2 tablespoons olive oil
- 1 large yellow onion,
- 3 carrots,
- 2 celery ribs,
- 5 cloves garlic,
- ¼ teaspoon crushed red pepper flakes
- 28 oz crushed San Marzano tomatoes
- 4 cups vegetable broth
- 3 sprigs fresh thyme
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon minced fresh rosemary
- 1 bay leaf
- 1 Parmesan rind,
- 15 oz canned cannellini beans,
- Kosher salt and black pepper,
- 1 small bunch Tuscan kale,
- 2 cups cubed crusty Italian bread,
- Grated Parmesan cheese, extra bread cubes, and fresh basil,
Directions
Learn how to make this recipe at Two Peas & Their Pod