Tuscan Ribollita (Kale and White Bean Stew)
Ribollita is a classic, centuries-old Tuscan soup that is made with hearty vegetables and beans and thickened with stale crusty bread. This satisfying vegetarian soup is perfect for cold winter...
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Ingredients
- 1/4 cup extra virgin olive oil plus more for serving
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks sliced
- 1/4 teaspoon crushed red pepper flakes
- Salt
- pepper
- 4 garlic cloves minced
- 2 cups Family Recipes Marinara Sauce or your favorite Mezzetta® pasta sauce
- 4 cups vegetable stock
- 1 (14.5 ounce) can cannellini beans or great northern beans drained and rinsed
- 1 (4 inch) parmesan cheese rind optional
- 1 sprig fresh rosemary
- 1 large bunch Tuscan kale ribs removed and sliced into 1-inch pieces
- 3 cups crusty bread, day old or stale* cubed
- parmesan cheese Freshly grated or shaved for serving
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