Ribollita From GLSS TV Episode 5

INGREDIENTS

• 1 onion, finely chopped • 3 carrots, cut into 1/2” pieces • 2 celery stalks, cut into 1/2” pieces • 4 to 8 garlic cloves, smashed • 2 bunches kale or spinach, stems removed and leaves cut or torn into 2” pieces • 1 can whole peeled tomatoes • 1 loaf crusty bread • olive oil • salt • 1 can of cannellini or white kidney beans

RECIPE PREPARATION

Preheat your oven to 450 degrees while you prep your veggies.

Put chopped onions, carrots, celery, and garlic into a bowl. Set aside your kale pieces in a different bowl. Strain your can of tomatoes over another bowl and keep the liquid. Put the strained tomatoes into another bowl and squeeze and crush them with your hands. Tear half of a loaf of crusty bread into 1 and a half inch pieces.

Add some olive oil to the bottom of a pan, and add in your onions, carrots, garlic, and celery. (You need to use a pan that you can put in the oven.) Saute the mixture for around ten minutes or until the veggies start to brown; add about 2 teaspoons of salt. Add in your crushed tomatoes. Stir occasionally for about 10 minutes and let everything carmelize. Add the can of beans, the liquid from the canned tomatoes, and 4 cups of water. When it starts to simmer add the kale, continuing to cook until the kale begins to wilt. Add about a third of your bread chunks into your soup. This will help thicken it up! Stir and cook for about 5 more minutes.

Remove your soup from the heat and add the rest of your bread on to the top of your pan. Drizzle a little olive oil over the bread. Transfer the pan to the oven and bake for about 12 minutes. You want the soup to be bubbling and the bread to be a golden brown.

And now its time to feast on your delicious ribollita!

Recipe submitted by Joey S.