Ribollita

Ingredients

2 tbsps extra-virgin olive oil

4 celery stalks, chopped

4 medium cloves garlic, chopped

4 medium carrots or equiv. winter squash, chopped

1 medium red onion, chopped

1 medium parsnip, chopped

1 14.5-ounce can crushed tomatoes

1 tsp crushed red pepper flakes

1 lb 16 oz kale (preferably lacinato [Tuscan] kale), stems trimmed off and leaves well chopped

2 14.5-oz cans white beans (preferably cannellini)

8 oz good quality bread, torn into bite sized pieces

1 1/2 tsps fine grain sea salt

zest of one lemon

Adapted Slightly From Heidi Swanson's Website

Spark Recipes

View Full Recipe