Ribollita

Warm your soul with this hearty Italian ribollita, a vibrant stew brimming with kale, carrots, and rustic bread. Perfect for cozy weeknight dinners or gatherings with friends, it’s a celebration of simple, wholesome ingredients.

• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 2 medium carrots
• 2 stalks celery
• 1 cup canned diced tomatoes
• 1 bunch kale
• 4 cups vegetable broth
• 1 cup stale bread
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme

Method

1. 1

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until translucent.

2. 2

   Add the minced garlic, diced carrots, and diced celery to the pot. Cook for an additional 5 minutes, stirring occasionally.

3. 3

   Stir in the canned tomatoes, thyme, salt, and pepper. Cook for another 2 minutes until well combined.

4. 4

   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and add the chopped kale. Simmer for about 30 minutes.

5. 5

   Add the torn stale bread to the pot and stir to combine. Continue to simmer for another 15 minutes, allowing the bread to soak up the flavors.

6. 6

   Taste and adjust seasoning if necessary. Serve hot, drizzled with extra olive oil if desired.

7. 7

   For an even richer flavor, let the Ribollita cool, then reheat it the next day. This dish is known for tasting even better after a day in the fridge.