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Ribollita


Ribollita Recipe

Ingredients:
  • 13 cups (or more) water, divided
  • 1 1/4 cups dried cannellini (white kidney beans; about 8 ounces)
  • 12 large fresh sage leaves
  • 8 garlic cloves; 5 sliced, 3 chopped
  • 2 teaspoons (or more) fine sea salt, divided
  • 2 teaspoons (or more) fine sea salt, divided
  • 6 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
  • 1 large onion, chopped
  • 2 large celery stalks, diced
  • 1 medium carrot, chopped
  • 1 large unpeeled Yukon Gold potato, scrubbed, cut into 1/2-inch cubes
  • 1 small fennel bulb, trimmed, quartered through core, sliced crosswise
  • 1 large pinch of dried thyme
  • 1 small bunch black kale, cut crosswise into 1-inch ribbons (about 6 cups)
  • 1 small bunch green chard (about 4 large leaves), center stem removed, cut crosswise into 1-inch-wide ribbons (about 6 cups)
  • 4 cups thinly sliced savoy cabbage
  • 5 large plum tomatoes, chopped
  • 1 2-inch square Parmesan cheese rind
  • Pinch of dried crushed red pepper
  • 2 cups (or more) Light Vegetable Broth or good quality canned vegetable broth (such as Swanson)
  • 6 1/2-inch-thick slices country white bread, coarsely torn with crusts
Directions:
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Rank

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