TUSCAN WHITE BEAN STEW

RECIPE CREATED FOR DUTCH OVEN
COOK TIME: 1 hr.
SERVING SIZE: 4-6

INSTRUCTIONS

Pour about 1/4 of the cannellini beans into a small bowl with a couple of tablespoons of the cooking liquid and mash them together with a fork to form a paste. Pour the paste and the remaining whole beans into the soup and stir to combine. The mashed beans will help to thicken the soup as it cooks. Simmer the soup with the lid slightly ajar until the vegetables are softened but still al dente, about 25 minutes. Add the bread and simmer, partially covered, for another 5 to 7 minutes. The bread will start to dissolve into the soup and thicken it further.

Before serving, remove the thyme sprigs, bay leaf, and Parmesan rind. Season to taste with salt and pepper. Spoon the ribollita into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

When the stew is finished, have a quick pause and give it a taste. Bring it to the next level if it does need to add more salt. Try adding soy sauce or Worcestershire for extra flavor, a spoon of honey or brown sugar for sweetness for an added twist, lemon zest or vinegar for brightness and/or sour blend, or chili powder or smoked paprika for spice and a bit of depth.

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes (or more, depending on how spicy you like it)
Salt and pepper, to taste
1 tablespoon tomato paste
1 bunch Tuscan kale, chopped (stems and ribs removed)