Ribolita: Tuscan Kale and Bean Stew
This is a traditional Tuscan soup that is hearty, nourishing, simple to make, and improves when reheated. The soup is a balanced meal in one pot – with greens, beans, and bread. The beans are a good source of cholesterol-lowering fiber, potassium, folate, and protein. The kale gives iron, calcium, vitamin C, vitamin K, and vitamin A precursors (carotenoids). I apologize for the lack of pictures – Laura Stadler Nutrition is transitioning to a new kitchen and office – photos to recommence soon! Send me a picture of the scrumptious ribolita you make and I will post it.
Ingredients:
Olive Oil
1 small onion, diced
1 carrot, peeled and diced
1 clove garlic, minced
1 bunch Tuscan/dinosaur/lacinato kale, washed and torn into pieces with the stems
2 cups white beans (soaked and boiled or from a BPA-free can)
water
1-2 cups stale bread, torn or cut into ~1″ cubes. (I recommend peasant-style, whole wheat bread, but any crusty type will work. You can add more or less bread depending on how thick you like your stew).
Parmesan cheese
Directions
1. In a large pot heat olive oil until it shimmers. Add onion and carrots and saute over medium heat until beginning to soften, about 5 minutes. Add garlic and stir about 30 seconds.
2. Add kale, stirring to distribute onion and carrot pieces. Add water to cover. Bring to a simmer and cook for about 30 minutes. Add salt and pepper to taste.
3. Add bread cubes, gently stirring, allowing them to absorb the broth.
4. Serve and garnish with grated parmesan cheese.
One Response to “Ribolita: Tuscan Kale and Bean Stew”
Author comments are in a darker gray color for you to easily identify the posts author in the comments
Really good This really is one of the best websites I’ve ever come across on this subject.