Ribollita: Tuscan White Bean & Kale Stew

Updated at: Thu, 17 Aug 2023 12:07:45 GMT

Step 1

Chop carrot, onion, celery, garlic, and kale. Set kale aside. Saute carrot, onion, celery and garlic in a large Dutch oven pot over medium heat with a drizzle of olive oil. Season with a pinch of salt and pepper, stir frequently, and cook for about 5 minutes.

Step 2

Place a colander inside a large bowl and drain your tomatoes, allowing the bowl to catch all the tomato juice. Using your hands, squish the whole tomatoes so that they break apart. Add tomatoes to the veggies and stir.

Step 3

Drain and rinse your beans in the same colander. Add the beans, tomato juice, Parmesan rind, red chili flake, water and kale. Cover with a lid and bring to a simmer, stirring periodically so that the kale cooks evenly.

Step 4

While stew cooks, tear your sourdough loaf into large chunks, and grate some Parmesan cheese to top your stew with.

Step 5

Once kale is fully cooked through, turn stove off and pack the bread chunks on top of the stew. Place under broiler for a couple minutes to lightly brown and toast the bread

Step 6

Remove stew from oven, sprinkle with grated Parmesan, cover with a lid and let the residual heat melt the Parmesan cheese. Scoop into bowls and enjoy!

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