MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ribollita
Categories: Vegetables, Beans, Greens, Herbs, Cheese
Yield: 4 servings

5 tb Olive oil
1 sm Onion; chopped
1 Carrot; chopped
1 Celery rib; chopped
1 tb Minced garlic
Salt & ground black pepper
2 c Cooked or canned cannellini
- beans
15 oz Can whole peeled tomatoes
4 c Vegetable stock
1 Fresh rosemary sprig
1 Fresh thyme sprig
1 lb Chopped kale or escarole
4 lg Thick slices whole-grain
- bread; toasted
1 sm Red onion; thin sliced
1/2 c Fresh grated Parmesan

Put 2 tablespoons of the oil in a large pot over medium
heat. When it’s hot, add onion, carrot, celery and
garlic; sprinkle with salt and pepper and cook, stirring
occasionally, until vegetables are soft, 5 to 10
minutes.

Heat the oven to 500 degrees. Drain the beans; if
they’re canned, rinse them as well. Add them to the pot
along with tomatoes and their juices and stock, rosemary
and thyme. Bring to a boil, then reduce heat so the soup
bubbles steadily; cover and cook, stirring once or twice
to break up the tomatoes, until the flavors meld, 15 to
20 minutes.

Fish out and discard rosemary and thyme stems, if you
like, and stir in kale. Taste and adjust seasoning. Lay
bread slices on top of the stew so they cover the top
and overlap as little as possible. Scatter red onion
slices over the top, drizzle with the remaining 3
tablespoons oil and sprinkle with Parmesan.

Put the pot in the oven and bake until the bread, onions
and cheese are browned and crisp, 10 to 15 minutes. (If
your pot fits under the broiler, you can also brown the
top there.) Divide the soup and bread among 4 bowls and
serve.

By: Mark Bittman

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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