Ribollita

Ingredients for 4 servings:

• 9 tbsp olive oil
• 1 small onion(s)
• 1 sprig of celery (1 large stalk)
• 1 large carrot(s)
• 500 g kale, fresh
• 1 tsp garlic
• 500 g white beans (cannellini beans, can or jar)
• 1 can of tomatoes, peeled
• 1 liter vegetable broth, more if needed
• 1 sprig(s) rosemary, fresh
• 4 slice(s) stale bread (large slices)

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 50 minutes

A vegetable stew for stale bread.

Wash all the fresh vegetables and rosemary the day before. Dice the celery, onion, and carrot. Finely chop the kale. Crush the garlic. Drain the water from the cannellini beans. Cut the bread slices into pieces. Lightly fry the onion, carrot, diced celery, and garlic in 5 tablespoons of hot oil for about 10 minutes; do not brown. Add the cannellini beans, the canned tomatoes (with their liquid), the rosemary sprig, and the vegetable stock. Bring everything to a boil and simmer for 20 minutes, stirring occasionally to break up the tomatoes. Then add the bread pieces and turn off the heat. The stew will keep for 4 days if cooled in the refrigerator, or a few months if frozen. To eat, simply bring the stew to a boil briefly, add another 4 tablespoons of oil, stir, and serve hot. Note: I don’t think additional seasoning is necessary, as I eat a low-salt diet and the onion, garlic, and stock are flavorful enough. My husband adds more pepper.