Tuscan Ribollita
3 cloves garlic, minced
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 Tbsp olive oil
1 - 28 oz. can whole peeled tomatoes
3 - 15 oz. cans cannellini beans, drained
1 1/2 cups chicken or vegetable broth
1 sprig fresh rosemary (if you have, I actually didn't have this & sprinkled in some dried Italian herbs instead)
salt & pepper to taste
1 bunch kale, roughly chopped (I had a really HUGE bunch of kale so just used about 2 cups tightly packed)
1 cup toasted bread crumbs
grated Parmesan
1. In a large pot over medium heat, sauté the garlic, onion, carrot, & celery ingredients in the olive oil for 5 minutes.
2. Add the tomatoes and their juices, along with the beans, broth & rosemary. Salt and pepper a little. Simmer, covered until the beans break apart, about an hour. (I did a pretty hard simmer to help the beans break apart)
3. Add the kale and cook for 5 to 7 mins more. Stir in the bread crumbs and serve sprinkled with cheese.
*I found the crucial thing about this recipe is the breakdown of some of the beans therefore making this not a soup. My beans didn't fall apart very easily so I made sure to stir a lot and had to break up some beans & my whole tomatoes on my own. I had a can of tomatoes larger than the recipe called for so I decreased the broth. In the end my version had a little more liquid than the pictures on her blog so I added more breadcrumbs. All in all it thickened up a little & although it didn't look quite like her pics it was still not a soup and was super filling, hearty, and flavorful.
*Lets talk health and flavor a little....I knew this recipe was right up my alley but might bore some others. I was worried it might be a little bland since I left out the pancetta but I was amazing and excited and how super flavorful it was!! I think I'd like to give an extra big thanks to my onions for breaking apart as well to make this dish scrumptious! And talk about nutrition!!! Vitamin, mineral, antioxidant, phytochemical, and fiber packed!!!
