Wednesday, October 6, 2010

Tuscan Ribollita

3 garlic cloves, peeled and smashed

1 small onion, peeled and roughly chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

4 ounces pancetta or ham, chopped

1/2 cup olive oil

1 15-ounce can whole peeled tomatoes

3 15-ounce cans cannellini or great northern beans, drained and rinsed

2 cups chicken broth

1 sprig fresh rosemary

1 bunch kale, roughly chopped

1/2 cup toasted bread crumbs

Grated parmesan


1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
Recipe from was in all you magazine 2009  photo is by Laura Spear

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