Ribollita Recipe (Two Ways) | The Mediterranean Dish

Name: Ribollita Recipe (Two Ways) | The Mediterranean Dish
Ingredients: 1 loaf ciabatta bread; Extra virgin olive oil; 1 large red onion (chopped); 2 celery stalks (chopped); 2 to 3 carrots (peeled and chopped); Kosher salt; 6 garlic cloves (finely chopped); 28 oz canned whole San Marzano tomatoes ((or any whole canned tomatoes you like) ); 1 cup dry white wine; 4 cups vegetable broth; 2 15- oz cans cannellini beans (drained and well rinsed); 1 inch Parmesan rind; 2 thyme sprigs; 1 bay leaf; 1 tsp dry oregano; 1/2 tsp crushed red pepper flakes, (optional); 1 lb kale, (thick stems and veins removed, chopped); grated Parmesan cheese, (optional)

"Make Ribollita like an expert on stovetop or in the slow cooker! Tuscan white bean soup with vegetables day-old bread + Italian flavors you love!..."

INGREDIENTS

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1 loaf ciabatta bread

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Extra virgin olive oil

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1 large red onion (chopped)

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2 celery stalks (chopped)

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2 to 3 carrots (peeled and chopped)

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Kosher salt

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6 garlic cloves (finely chopped)

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28 oz canned whole San Marzano tomatoes ((or any whole canned tomatoes you like) )

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1 cup dry white wine

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4 cups vegetable broth

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2 15- oz cans cannellini beans (drained and well rinsed)

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1 inch Parmesan rind

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2 thyme sprigs

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1 bay leaf

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1 tsp dry oregano

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1/2 tsp crushed red pepper flakes, (optional)

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1 lb kale, (thick stems and veins removed, chopped)

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grated Parmesan cheese, (optional)

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