====== Ribollita ======
Bread stew! This is a fancy [[https://www.bonappetit.com/recipe/simple-ribollita|bon appetit]] recipe for an old Tuscan whatever's-around sort of stew. The parmesan rinds and chunks of bread really seal the deal.

===== Ingredients =====
  * 1 large onion
  * 3 medium carrots
  * 2 celery stalks (or some celery root)
  * 8 garlic cloves
  * 1-2 bunches kale
  * 1 small wedge of Parmesan with rind
  * 1 28-oz. can <del>whole peeled</del> diced tomatoes
  * 2/3 loaf crusty bread
  * 1/3 c extra-virgin olive oil, plus more for drizzling
  * salt
  * 1 can cannellini beans
  * 1/4 t crushed red pepper flakes

===== Directions =====
  - Preheat oven to 450F.
  - Chop onion, carrots, and celery. Smash garlics. Set to sauté in a dutch oven with 1/3 c oil and 2 t salt for 8-10 minutes, until soft but not browned.
  - Strain canned tomatoes into a bowl and squeeze to separate as much juice from the solids as possible. Add the tomato solids to cook about 10 more minutes, letting everything start to brown.
  - Add beans, parmesan rind, tomato juices, red pepper flakes, and 4 c water and bring to a simmer.
  - Stem and chop/rip the kale. Add to the stew (in two batches if necessary).
  - Add about 1/3 of the bread and stir in. Put the rest of the bread on top and drizzle with oil. Bake 10-15 minutes, until bubbling and browning.
  - Serve with grated parmesan and more olive oil.


originally submitted by jes_p on Sep 11, 2020
{{tag>jes_p}}