MENU I: RIBOLLITA
(Tuscan white bean, vegetable and bread soup)
1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches kale
1 small wedge of Parmesan with rind
800g can whole peeled tomatoes
½ loaf crusty bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Salt
400g can cannellini beans
¾ tsp. crushed red pepper flakes
1.
Preheat the oven to 200°C. Finely chop one large onion. Wash, peel, and trim 3 medium carrots. Chop the carrots and celery into small pieces (or bigger if you prefer) and add to a bowl with the onions. Smash and peel 8 garlic cloves and add to the bowl.
2.
Strip stems from 2 bunches Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into smaller pieces; set aside.
3.
Tear ½ loaf crusty country bread into pieces.
4.
Heat ⅓ cup extra-virgin oil in a medium sized heavy pot over medium heat. Add the chopped vegetables, garlic and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.
5.
Once softened, add in the can of tomatoes and break down the tomatoes with a fork.
6.
While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.
7.
Add kale in two additions, stirring often and allowing to wilt in between.
8.
Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.
9.
Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.
10.
Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.
11.
To serve, ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.
MENU I: RIBOLLITA
(Tuscan white bean, vegetable and bread soup)
1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches kale
1 small wedge of Parmesan with rind
800g can whole peeled tomatoes
½ loaf crusty bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Salt
400g can cannellini beans
¾ tsp. crushed red pepper flakes
1.
Preheat the oven to 200°C. Finely chop one large onion. Wash, peel, and trim 3 medium carrots. Chop the carrots and celery into small pieces (or bigger if you prefer) and add to a bowl with the onions. Smash and peel 8 garlic cloves and add to the bowl.
2.
Strip stems from 2 bunches Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into smaller pieces; set aside.
3.
Tear ½ loaf crusty country bread into pieces.
4.
Heat ⅓ cup extra-virgin oil in a medium sized heavy pot over medium heat. Add the chopped vegetables, garlic and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.
5.
Once softened, add in the can of tomatoes and break down the tomatoes with a fork.
6.
While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.
7.
Add kale in two additions, stirring often and allowing to wilt in between.
8.
Add about one-third of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.
9.
Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.
10.
Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.
11.
To serve, ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.