“I fell in love with Ribollita while studying abroad in Florence. My host mother would make it for me once a week! It’s a hearty and nutritious staple of the Tuscan diet and seemingly cures everything from a sniffle to a hangover.” ~ Julia Dzafic
This recipe and over 100 more can be found in “Garden Grown,” the new cookbook by Westport local Julia Dzafic. It’s available at terrain or anywhere you get books. Link in Julia’s bio at @lemonstripes
INGREDIENTS
1/3 cup extra virgin olive oil, plus more for drizzling
Preheat the oven to 450°F. You’ll be baking the stew after it cooks on the stove.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic along with some salt and cook, stirring occasionally, until vegetables are softened but not browned, & to 10 minutes.
Cut the rind off the Parmesan wedge. Add the tomatoes, wine, beans, tomato paste, wine, beans, Parmesan rind, and red pepper flakes, if desired, to the pot. Stir, then add the broth and bring to a simmer.
Kale it up: Slowly add the kale and stir to let it wilt, 3 to 5 minutes.
Add about one third of the bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more.
Taste and adjust seasoning.
Remove the pot from the heat. Place the remaining bread on top. Drizzle generously with olive oil. Transfer the pot to the oven and bake uncovered for 10 to 15 minutes, until thick, bubbling, and the golden brown on top.
Ladle into bowls, drizzle with olive oil, and grate lots of Parmesan on top.
“I fell in love with Ribollita while studying abroad in Florence. My host mother would make it for me once a week! It’s a hearty and nutritious staple of the Tuscan diet and seemingly cures everything from a sniffle to a hangover.” ~ Julia Dzafic
This recipe and over 100 more can be found in “Garden Grown,” the new cookbook by Westport local Julia Dzafic. It’s available at terrain or anywhere you get books. Link in Julia’s bio at @lemonstripes
Preheat the oven to 450°F. You’ll be baking the stew after it cooks on the stove.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic along with some salt and cook, stirring occasionally, until vegetables are softened but not browned, & to 10 minutes.
Cut the rind off the Parmesan wedge. Add the tomatoes, wine, beans, tomato paste, wine, beans, Parmesan rind, and red pepper flakes, if desired, to the pot. Stir, then add the broth and bring to a simmer.
Kale it up: Slowly add the kale and stir to let it wilt, 3 to 5 minutes.
Add about one third of the bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes more.
Taste and adjust seasoning.
Remove the pot from the heat. Place the remaining bread on top. Drizzle generously with olive oil. Transfer the pot to the oven and bake uncovered for 10 to 15 minutes, until thick, bubbling, and the golden brown on top.
Ladle into bowls, drizzle with olive oil, and grate lots of Parmesan on top.
