Ribollita

Bread stew! This is a fancy bon appetit recipe for an old Tuscan whatever's-around sort of stew. The parmesan rinds and chunks of bread really seal the deal.

• 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 whole peeled 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

1. Preheat oven to 450F.
2. 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.
3. 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.
4. Add beans, parmesan rind, tomato juices, red pepper flakes, and 4 c water and bring to a simmer.
5. Stem and chop/rip the kale. Add to the stew (in two batches if necessary).
6. 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.
7. Serve with grated parmesan and more olive oil.

originally submitted by jes_p on Sep 11, 2020