Slow-Simmered Root Vegetable Ribollita
Hearty winter version using parsnips and carrots alongside traditional kale and beans.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1/4 cup extra virgin olive oil
- 1 piece large yellow onion, diced
- 2 large carrots, peeled and diced
- 2 medium parsnips, peeled and diced
- 4 cloves garlic cloves, minced
- 30 ounces cannellini beans, rinsed and drained
- 14 1/2 ounces crushed tomatoes
- 6 cups vegetable broth
- 1 bunch Lacinato kale, stems removed and chopped
- 3 cups stale sourdough bread, torn into chunks
- 1 teaspoon dried thyme
- 1 piece Parmesan cheese rind(optional)
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the onion, carrots, and parsnips; sauté for 10-12 minutes until the vegetables begin to soften and caramelize slightly.
- 3
Stir in the minced garlic and dried thyme, cooking for 1 minute until fragrant.
- 4
Add the crushed tomatoes, vegetable broth, and the Parmesan rind if using; bring the mixture to a gentle boil.
- 5
Reduce heat to low, stir in half of the cannellini beans, and simmer covered for 25 minutes to develop the root vegetable flavors.
- 6
Mash the remaining half of the beans with a fork and stir them into the pot along with the chopped kale.
- 7
Add the torn bread chunks to the pot, stirring well so the bread absorbs the liquid and thickens the soup.
- 8
Simmer for another 10 minutes, season generously with salt and pepper, and serve with a drizzle of fresh olive oil.
Ratings & Reviews
No ratings yet
