Ribollita Toscana Recipe

Directions

1. 1

   Prepare the Beans

   If using dried cannellini beans, soak them overnight in water. Drain and rinse before using. If using canned beans, simply drain and rinse.

2. 2

   Cook the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.

3. 3

   Add Garlic and Seasoning

   Add the minced garlic, dried thyme, salt, and black pepper to the pot. Cook for an additional 2 minutes, stirring frequently to prevent burning.

4. 4

   Add Beans and Broth

   Stir in the prepared cannellini beans, vegetable broth, and tomato paste. Add the bay leaf and bring the mixture to a boil.

5. 5

   Simmer the Stew

   Reduce the heat to low and let the stew simmer for about 30 minutes, stirring occasionally.

6. 6

   Add Potatoes and Kale

   Peel and chop the potatoes into small cubes. Add the potatoes and chopped kale to the pot. Continue to simmer for another 20 minutes, until the potatoes are tender.

7. 7

   Prepare Focaccia Croutons

   While the stew is simmering, preheat the oven to 400°F (200°C). Cut the focaccia bread into cubes and drizzle with olive oil. Toss to coat and spread onto a baking sheet.

8. 8

   Bake Croutons

   Bake the focaccia cubes in the preheated oven for about 10-12 minutes, until golden and crispy.

9. 9

   Serve

   Remove the bay leaf from the stew. Ladle the ribollita into bowls, top with the focaccia croutons, and serve warm.