Italianby TheMealDBRibollitaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+5 tablespoons Olive Oil1 chopped Onion1 chopped Carrots1 stalk chopped Celery1 tablespoon minced Garlic2 cups Cannellini Beans1 Canned tomatoes4 cups Water1 fresh sprig Rosemary1 fresh sprig Thyme1 pound chopped Kale4 thick slices Wholegrain Bread1 thinly sliced Red Onions½ cup freshly grated ParmesanStepsStep-by-step0 of 4 done1Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.2Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.3Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.4Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.Source: TheMealDB
