Italian
Tuscan Ribollita with Cannellini Beans, Kale, and Crusty Bread
Stirring the bread directly into the pot is what makes ribollita: it melts in and thickens everything into one rustic, hearty stew.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbHigh VeggiesMeal Prep FriendlyComfort Food
At a Glance
- Time
- 1 hr 15 mins
- Serves
- 6
- Cost
- Low
- Cuisine
- Italian
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat the olive oil in a Dutch oven over medium heat and cook the onion, carrots, and celery with a generous pinch of salt until very soft and sweet, about 10 minutes. Add the garlic and crushed red pepper and cook for 1 minute more.
- Add the tomatoes and cook until they darken slightly and their raw edge is gone. Stir in the beans, Parmesan rind, stock, and kale and simmer for about 25 minutes until the greens are tender and the broth tastes developed.
- Discard the Parmesan rind if used. Mash some of the beans with the back of a spoon to thicken the pot naturally. Stir in about one-third of the bread and simmer until it starts dissolving into the broth.
- Scatter the remaining bread over the top and press it down into the stew. Simmer gently for 5 to 10 minutes more until the bread is tender and the pot turns thick and rustic rather than brothy. Finish with black pepper and a generous drizzle of olive oil.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Easy Swap Easy swap; see the adaptation note below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Use sturdy gluten-free bread if needed. For dairy-free, skip the Parmesan rind and finish with extra olive oil instead of cheese.