Tuscan Ribollita
Carey
ingredients
- 6 1/4 in. thick slices Italian bread
- 1 garlic clove, halved
- 2 T. olive oil
- 1 large onion, halved and sliced
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1 small zucchini, sliced
- 2 celery stalks, sliced
- 1/2 red bell pepper, diced
- 1/4 t. dried rosemary, crumbled
- 4 c. coarsely chopped escarole (about 1 head)
- 1 15 oz. can cannellini beans, rinsed and drained
- 1 14.5 oz. can ready-cut tomatoes, drained, juice reserved
- 1 c. chicken broth
- 1 T. freshly grated Parmesan cheese
directions
- 1
Preheat oven to 350 degrees F.
- 2
Place bread on baking sheet. Bake until crisp and golden brown, about 15 min. Cool slightly and rub both sides of bread with garlic halves. Set aside.
- 3
Heat oil in large Dutch oven. Add onion and saute until tender, about 12 min. Stir in carrots, celery, and garlic. Cover and cook until carrots are almost tender, stirring occasionally, about 10 min. Add zucchini, red pepper, and rosemary; saute until zucchini are tender. Mix in escarole, beans, and tomatoes. Stir until escarole is wilted, about 2 min. Season to taste with salt and pepper.
- 4
Preheat oven to 400 degrees F.
- 5
Arrange garlic toasts in single layer atop vegetable mixture. Pour broth and reserved tomato juice over toast. Sprinkle with Parmesan. Bake about 30 min. until toast is moist and cheese is golden. Let stand 5 min. before serving.
Source: Momma Ruckert
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