Homemade Ribollita Recipe

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ribollita2
Super simple homemade ribollita recipe. Enjoy!
Yield
Makes 6 servings
Active Time
20 minutes
Total Time
1 1/2 hours

Ingredients

    • 3 garlic cloves, peeled and smashed
    • 1 small onion, peeled and roughly chopped
    • 1 carrot, peeled and chopped
    • 1 celery stalk, chopped
    • 4 ounces pancetta or ham, chopped
    • 1/2 cup olive oil
    • 1 15-ounce can whole peeled tomatoes
    • 3 15-ounce cans cannellini or great northern beans, drained and rinsed
    • 2 cups chicken broth
    • 1 sprig fresh rosemary
    • 1 bunch kale, roughly chopped
    • 1/2 cup toasted bread crumbs
    • Grated parmesan

Preparation

    1. 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
    2. 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
    3. 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.