Baked ribollita
A traditional bean and bread stew from Tuscany, oozing ultimate comfort in a very Italian way. While this tastes great on the day of making, like all good slow
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Cooking tools:
- Dutch oven
- Baking dish
- Kitchen scale
- Microplane
- Colander
- Can opener
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Pot
- Wooden spoon
- Ladle
- Grater
- Oven
- Stove
- Toaster
- Baking sheet
- Mixing bowl
- Serving bowl
- Plate
Ingredients
- 120ml olive oil, plus extra to serve
- 2 medium onions (360g), roughly chopped
- 4 celery stalks (340g), roughly chopped
- 4-5 carrots (320g), peeled and roughly chopped (300g)
- 4 garlic cloves, roughly chopped
- 3 rosemary sprigs, roughly chopped
- 3 thyme sprigs, roughly chopped
- 2 tins of tomatoes (800g)
- 1 tbsp red wine vinegar
- 3 tins butter beans (1.2kg), washed and drained (720g)
- 700ml good quality stock (chicken or vegetable will do)
- 6 slices of sourdough, 4 of which toasted
- 60g parmesan, finely grated
- 150g kale leaves, torn into rough 5cm pieces
- salt
- black pepper
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