One-Pot Ribollita Stew

Name: One-Pot Ribollita Stew
Ingredients: Serves 6; Ingredients; •1 (14 oz.) can cannellini beans (or white kidney beans), rinsed and drained; •1/4 pound pancetta, chopped; •1 large white onion, chopped; •1 sweet potato, (baked for 45 minutes at 400º F.) peeled and diced; •2 ribs celery, with leaves, chopped; •1 carrot, peeled and chopped; •1 heirloom tomato, seeded and chopped; •1 bunch swiss chard, thinly shredded; •1 bunch Tuscan or Black kale, separated from stems, thinly shredded; •1 bay leaf; •2 cloves garlic, minced; •3 slices stale, white peasant bread (Italian country-style), torn into pieces; •2-3 sprigs rosemary; •3-4 tablespoons extra-virgin olive oil; plus extra for garnish; •2-3 cups chicken stock; •1 cup water; •kosher salt and freshly ground pepper, to taste; •1/8 teaspoon nutmeg; •freshly grated Parmesan cheese, garnish

One-Pot Ribollita Stew was pinched from <a href="http://12tomatoes.com/2014/10/easy-italian-recipe-onepot-ribollita.html" target="_blank">12tomatoes.com.</a>

INGREDIENTS

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Serves 6

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Ingredients

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•1 (14 oz.) can cannellini beans (or white kidney beans), rinsed and drained

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•1/4 pound pancetta, chopped

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•1 large white onion, chopped

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•1 sweet potato, (baked for 45 minutes at 400º F.) peeled and diced

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•2 ribs celery, with leaves, chopped

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•1 carrot, peeled and chopped

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•1 heirloom tomato, seeded and chopped

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•1 bunch swiss chard, thinly shredded

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•1 bunch Tuscan or Black kale, separated from stems, thinly shredded

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•1 bay leaf

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•2 cloves garlic, minced

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•3 slices stale, white peasant bread (Italian country-style), torn into pieces

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•2-3 sprigs rosemary

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•3-4 tablespoons extra-virgin olive oil; plus extra for garnish

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•2-3 cups chicken stock

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•1 cup water

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•kosher salt and freshly ground pepper, to taste

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•1/8 teaspoon nutmeg

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•freshly grated Parmesan cheese, garnish

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