Foryoueats: Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Recipe

Name: Foryoueats: Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew) Recipe
Total time: 60 min
Ingredients: 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling; 3 medium cloves garlic, thinly sliced; 1 medium red onion, diced (about 7 ounces; 200g); 1 large leek, white and light green parts only, diced (about 13 ounces; 370g); 4 large carrots, peeled and diced (about 1 1/4 pounds; 525g); 2 1/2 cups peeled, seeded, and diced butternut squash (about 1/2 of a medium squash) (about 12 ounces; 360g); 1 turnip, peeled and diced (about 8 ounces; 240g); 3 large celery stalks, diced (about 8 ounces; 240g); Water; 1 bunch lacinato kale, stemmed, leaves roughly chopped (about 6 ounces; 170g) (see note); 1 bouquet garnis (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf); 2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water (if using canned beans) (see note); 1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes; Kosher salt and freshly ground black pepper; Grated Parmigiano Reggiano, for serving (optional)

foryoueats.com

This Ribollita recipe is a hearty Tuscan stew filled with beans, vegetables, and bread. With a flavorful herb bouquet, tender carrots, and butternut squash, this dish is perfect for a cozy,...

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Ingredients

3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
3 medium cloves garlic, thinly sliced
1 medium red onion, diced (about 7 ounces; 200g)
1 large leek, white and light green parts only, diced (about 13 ounces; 370g)
4 large carrots, peeled and diced (about 1 1/4 pounds; 525g)
2 1/2 cups peeled, seeded, and diced butternut squash (about 1/2 of a medium squash) (about 12 ounces; 360g)
1 turnip, peeled and diced (about 8 ounces; 240g)
3 large celery stalks, diced (about 8 ounces; 240g)
Water
1 bunch lacinato kale, stemmed, leaves roughly chopped (about 6 ounces; 170g) (see note)
1 bouquet garnis (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf)
2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water (if using canned beans) (see note)
1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Grated Parmigiano Reggiano, for serving (optional)