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Ribollita

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Ribollita

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 celery stalks, chopped
  • 3 medium cloves garlic, chopped
  • 2 medium carrots or equiv. winter squash, chopped
  • 1 medium red onion, chopped
  • 1 14-ounce / 400 ml can crushed tomatoes
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound / 16 ounces / 450g cavolo nero (lacinato kale, tuscan kale), stems trimmed off and leaves well chopped
  • 4 cups / 22 oz / 620g cooked white beans
  • 1/2 pound / 8 oz / 225g crustless loaf of bread
  • 1 1/2+ teaspoons fine grain sea salt
  • zest of one lemon
  • lots of well-chopped oily black olives
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Published 2014-09-09 14:10:50 (2 years ago).

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