RIBOLLITA: A TUSCAN WINTER STEW WORTH SAVORING
"Some dishes come back into rotation every winter... Quiet classics that warm you from the inside out. Ribollita is one of those dishes. This hearty Tuscan vegetable stew delivers everything a cold-weather dinner should: deeply satisfying, wildly flavorful, and, dare I say, so healthy it practically gives you a halo. A decade ago, when I..."
INGREDIENTS
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5 tablespoons olive oil
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1 onion, chopped
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2 carrots, chopped
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1 celery stalk, chopped
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4 garlic cloves, peeled
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Salt and freshly ground black pepper
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2 cups cooked or canned cannellini beans (1 14-oz can)
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1 28-ounce can whole peeled tomatoes
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4 cups vegetable stock
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2 fresh thyme sprigs
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10 oz chopped kale
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5 oz baby spinach
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4 large thick slices whole-grain bread, toasted
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1 small red onion, thinly sliced
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1 cup freshly grated Parmesan
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If you have a Parmesan rind, this is its moment.
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