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Ribollita Recipe (Two Ways)
Ingredients
  • 1 loaf ciabatta bread
  • Extra virgin olive oil
  • 1 large red onion chopped
  • 2 celery stalks chopped
  • 2 to 3 carrots peeled and chopped
  • Kosher salt
  • 6 garlic cloves finely chopped
  • 28 oz canned whole San Marzano tomatoes (or any whole canned tomatoes you like)
  • 1 cup dry white wine
  • 4 cups vegetable broth
  • 2 15- oz cans cannellini beans drained and well rinsed
  • 1 inch Parmesan rind
  • 2 thyme sprigs
  • 1 bay leaf
  • 1 tsp dry oregano
  • ½ tsp crushed red pepper flakes, optional
  • 1 lb kale, thick stems and veins removed, chopped
  • grated Parmesan cheese, optional
Steps
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