Cook this Tuscan white bean stew to impress your guests
Originating from the rolling hills of Tuscany, this traditional white bean stew, known as "Ribollita," is a testament to rustic Italian cooking. It has been a staple in the region, often featuring cannellini beans and local vegetables. This dish is not only nutritious but also deeply comforting. With its rich history and wholesome ingredients, it's sure to impress your guests! Here's the recipe.
Gather the following ingredients
For this Tuscan stew, gather two cups of soaked and drained cannellini beans, one large chopped onion, two diced carrots, two diced celery stalks, four minced garlic cloves, a 14-ounce can of diced tomatoes, six cups of vegetable broth, a teaspoon each of dried thyme and rosemary, and salt and pepper. Finish with two cups of chopped kale.
Prepare your vegetables
Begin by heating a large pot over medium heat. Add a splash of olive oil followed by the chopped onions, carrots, and celery. Cook them until they are soft and translucent, which should take about five minutes. Then add the minced garlic and cook for another minute until fragrant. This will form the flavor base for your stew.
Cook the beans
Add the pre-soaked cannellini beans to the pot containing the sauteed onions, carrots, and celery. Include the diced tomatoes, vegetable broth, and a teaspoon each of dried thyme and rosemary for flavor. Bring the mixture to a boil, then lower the heat for a simmer. Cook slowly for approximately one hour, or until you find the beans have reached your preferred level of tenderness.
Add greens and season
Once the beans are tender, mix in the kale and continue simmering for 10 more minutes, or until the kale is wilted and tender. Season the stew with salt and pepper to taste. The kale not only adds valuable nutrients but also provides a vibrant color contrast to the creamy white beans, making the dish both visually appealing and nutritious.
Serve it up
Ladle the hearty Tuscan white bean stew into bowls while it's still hot. Serve with a slice of crusty bread on the side, ideal for soaking up the flavorful broth. This traditional method allows you to savor every last drop of the stew. Enjoy your meal that embodies flavors treasured for generations in the Tuscan countryside.
