How to Make a Hearty Tuscan Ribollita | Recipe
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- Опубликовано: 24 авг 2024
- This vegetarian soup is a hearty, stick-to-your-ribs dish that’s filling and perfect for a cool night. It's a flavorful and delicious take on the Tuscan peasant stew that comes together in one pot with a thick warming broth, cannellini beans, a plethora of veggies including tomatoes, kale, carrots, and celery, then topped with Parmigiano-Reggiano. Yum! GET THE RECIPE ►► f52.co/3tMT5Om
PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 4
INGREDIENTS
2 tablespoons extra-virgin olive oil, plus more for serving
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, thinly sliced
1/8 teaspoon red pepper flakes (up to 1/4 teaspoon, depending on how spicy you like it)
Kosher salt and freshly ground pepper
1 tablespoon tomato paste
1 bunch Tuscan kale (about 10 ounces), stems and tough center ribs removed, leaves chopped
1 (14 1/2-ounce) can diced tomatoes
4 cups low-sodium vegetable stock, chicken stock, or water
4 sprigs thyme
1 Parmesan rind
1 bay leaf
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
2 cups cubed day-old or stale bread
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Love, Love,Love this video style and music!
Mashaallah so testy and yammy recipe wow
Great tips to make delish soup for fall, once it finally gets cooler 😎👌
Thanks for watching Danielle!
Awesome!
So delicious! 🤗
Makes me miss Florence!
A warm belly meal 🍲.
💣...
turn the bread into croutons, it's nicer