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- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 celery stalks, chopped
- 3 medium cloves garlic, chopped
- 2 medium carrots or equiv. winter squash, chopped
- 1 medium red onion, chopped
- 1 14-ounce / 400 ml can crushed tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped
- 4 cups / 22 oz / 620g cooked white beans
- 1/2 pound / 8 oz / 225g crustless loaf of bread
- 1 1/2+ teaspoons fine grain sea salt
- zest of one lemon
- lots of well-chopped oily black olives
Directions:View on 101 Cookbooks
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