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Ribollita

The perfect winter meal: warming and nourishing, and also a great fridge-cleaner! This thick Italian stew is a traditional way to use up stale bread, as well as any stray vegetables hiding in the back of the drawer. Cooked beans or sausage meat will add protein and even more flavor. Saute onion, plenty of garlic, and whatever root vegetables you have on hand: carrots, celeriac, rutabaga, potatoes, sausage if you are using it, and season with salt, pepper, and perhaps some Red Wagon Rosemary and Garlic herb salt. When nicely softened and caramelized, add up to a pound of chopped kale, or cabbage, or a bag of braising mix. When that has wilted, toss in a pint of little guys or a jar of 1000 Stone tomato sauce, your beans, and 6 cups of water or stock, and allow to simmer for 20-30 minutes. Add 2-3 cups of cubed stale bread and simmer for 10 minutes more. Adjust your seasonings and enjoy with grated cheese and a drizzle of extra virgin olive oil.