Ribollita
Hearty Ribollita with kale, cannellini beans, and Parmesan cheese, reminiscent of Tuscan cuisine and perfect for curing sniffles or hangovers.
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Ingredients
- 1 large onion
- 3 medium carrots
- 2 celery stalks
- 8 garlic cloves
- 1 bunch, kale
- 1 small wedge of Parmesan with rind
- 28-oz. can, diced tomatoes
- 1 tbsp, tomato paste
- 1/2 cup, red wine
- 1 loaf, crusty bread
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- Salt to taste
- 14-oz can cannellini beans
- 1 tsp, crushed red pepper flakes
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