Ribollita
| Serves | 10 |
|---|---|
| Ingredients | Vegetables, Beans, Bread |
| Day Part | Dinner |
| Cuisine Type | Italian |
Serve this hearty and flavorful dish with plenty of bread on the side. Diners will want to finish every last drop.
Ingredients
2 cups onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 tbsp. garlic, minced
2 tbsp. basil
2 tbsp. rosemary
Olive oil, as needed
1⁄3 cup white wine
2 cups tomatoes, chopped
6 cups stock
2 cups dried beans, cooked
8 cups Swiss chard, roughly chopped
Sliced peasant bread, toasted or grilled
Pesto, as needed
Shaved parmesan, for garnish
Steps
1. In a large stock pot over medium-high heat, sauté onions, celery and carrots in oil until translucent. Add garlic, herbs and wine and reduce. Add tomatoes and stock and bring to a simmer. Cook until vegetables are tender.
2. Add beans and chard and season to taste.
3. Serve with toasted peasant bread, a dollop of pesto and garnish with shaved parmesan.