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Ribollita


¼ cup olive oil
1 large onion, diced
1 carrot, peeled, chopped
2 ribs celery, chopped
3 cloves garlic, minced
28 oz. can tomatoes, chopped with puree
6-8 cups chicken broth
Two 15 oz. cans great northern beans
1 T. kosher salt
½ tsp. dried red pepper flakes
1 bunch Swiss chard, tough ends removed, coarsely chopped
or use 9 oz. bag of spinach leaves
4 cups dried Italian bread, cut into cubes
1 cup grated Parmesan or Romano cheese


In a stockpot, heat oil. Add onion, carrot, and celery. Cook on low heat, stirring often, until vegetables are tender, about 5 minutes.
Stir in garlic; cook another minute. Stir in tomatoes, broth, beans, salt and red pepper flakes. Cover; simmer on low for 20-30 minutes.
Add Swiss chard and bread cubes. Cook uncovered until chard is tender and bread is softened, about 10 minutes. Taste for seasoning.
Serve with grated cheese sprinkled on top.

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