Tuscan Ribollita

Ingredients for Tuscan Ribollita

• 3 garlic cloves, peeled and smashed

• 1 small onion, peeled and roughly chopped

• 1 carrot, peeled and chopped

• 1 celery stalk, chopped

• 110g pancetta or ham, chopped

• 120ml olive oil

• 1 425g can whole peeled tomatoes

• 3 425g cans cannellini or great northern beans, drained and rinsed

• 2 cups chicken broth

• 1 sprig fresh rosemary

• 1 bunch kale, roughly chopped

• 80g toasted bread crumbs

• Grated parmesan

1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.