tuscan stew

Ribollita is a Tuscan stew traditionally made from leftovers. It is packed with bread, vegetables, and beans for a hearty meal perfect for cold nights.

Ribollita

extra-virgin olive oil,

carrots,

celery,

onion,

garlic,

rosemary

Kosher salt

tomatoes

vegetable stock or chicken stock

Parmesan rind (optional)

cannellini

Lacinato kale, stemmed and chopped into 1” pieces (8 cups)

Parmesan,

parsley

In a Dutch oven or a large, heavy-bottomed pot, heat oil over medium heat. Add carrots, celery, onion, garlic, crushed red pepper, and 2 teaspoons salt. Strip leaves from rosemary sprig and add them to pot. Cook, stirring often, until vegetables are very soft, 20 to 25 minutes.

Add tomatoes, stock, and Parmesan rind (if using) and simmer, stirring occasionally, until tomatoes are slightly jammier and liquid is somewhat reduced, about 15 minutes. Add in beans and kale and simmer until kale is very soft, 10 to 15 minutes more. Add in bread and cook until bread has broken down and soup is thick, about 10 minutes more. Adjust seasoning as needed.

To serve right away, top with Parmesan, a drizzle of olive oil, parsley, and more red pepper flakes.

To make ahead, let cool in pot, then refrigerate for up to 3 days. Reheat soup over medium heat when ready to serve. If it has thickened too much, simply add a little water or stock to loosen.

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An easy Panzanella recipe that's perfect for summer with grilled bread and veggies.

The Perfect Grilled Summer Panzanella

Serve a heart-warming meal out of your crock pot tonight! This slow cooker tuscan white bean chicken stew is sure to please everyone around the dinner table.

Crock Pot Tuscan White Bean Chicken Stew

onion

garlic (sliced)

carrots

red peppers

green pepper

celery (sliced)

chicken thighs

white wine (OR extra chicken broth)

chicken broth

thyme

bay leaves

salt

tsp ground paprika

black pepper

white beans (drained and rinsed)

½ lbs waxy potatoes

Sauté the vegetables: Heat 1 tablespoon of the oil over medium-high heat in a large Dutch oven. Add both onions and cook for one minute. Add the garlic and cook for another minute. Add the carrots, peppers and celery and cook until starting to brown and soften, about 5 minutes. Stir from time to time. Remove the vegetables to a 5 quart crockpot.

Brown the chicken: Bring the Dutch oven back up to medium-high heat. Add another tablespoon of oil and brown the chicken on all sides. Remove and place in the crockpot on top of the vegetables.

Heat the liquids: Pour the wine (if using, otherwise use the extra chicken broth) into the hot Dutch oven. Scrape the browned bits from the bottom of the pot. Bring the wine to a boil and cook until it is almost evaporated (about 1-2 minutes). Add the tomatoes and chicken broth and bring to a boil. Take off the heat and cool for a few minutes.

Cook the stew: Very carefully ladle the hot liquid into the crockpot (heating the liquid will help the crock to reach a safe temperature faster). Add all remaining ingredients, including the potatoes, and close the lid. Cook on LOW for 6-8 hours or on HIGH for 4 hours.

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Top 2 tuscan stew recipes from across the web

The most viewed tuscan stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ribollita

Crock Pot Tuscan White Bean Chicken...

The most viewed tuscan stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine