Recipes for stews

  • Updated: March 5, 2014 - 1:34 PM

Ribollita

Serves 4.

Note: This is a classic Tuscan soup made with vegetables and bread. From Mark Bittman.

• 5 tbsp. olive oil, divided

• 1 small onion, chopped

• 1 carrot, chopped

• 1 rib celery, chopped

• 1 tbsp. minced garlic

• Salt and ground black pepper

• 2 c. cooked or canned cannellini beans

• 1 (15-oz.) can whole peeled tomatoes

• 4 c. vegetable stock or water

• 1 fresh rosemary sprig

• 1 fresh thyme sprig

• 1 lb. chopped kale or escarole

• 4 large, thick slices whole-grain bread, toasted

• 1 small red onion, thinly sliced

• 1/2 c. freshly grated Parmesan

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