Ribollita
Servings: 4
Ingredients
- 2 cups [url]cooked cannellini beans ∞https://thewimpyvegetarian.com/my-pantry/cooking-chickpeas-from-a-dried-form/[/url] Flageolet beans can also be used
- ⅓ cup cherry tomatoes halved
- Olive oil
- ½ yellow onion chopped
- ½ large fennel bulb sliced in long slivers lengthwise
- ½ Serrano pepper seeded, minced
- 5 cloves garlic minced
- 4 cups vegetable broth
- Sprig of fresh rosemary
- 1 bunch greens kale, Swiss chard, or spinach
- Salt and pepper to taste
- 1 cup [url]browned butter breadcrumbs ∞https://thewimpyvegetarian.com/2012/02/browned-butter-breadcrumbs-and-liebster-awards/[/url] or cubes of bread made the same way
- grated pecorino or Parmesan cheese
Instructions
- Cook the dried beans, if using dried.
- Preheat the oven to 350° F. Toss the halved cherry tomatoes in a little olive oil, salt and pepper, and lay out on a baking sheet, cut side up. Bake until the tomatoes are puckered, but still a little juicy, about 30 minutes. Set aside.
- Heat a little olive oil in a sauté pan over medium heat, and add the onion, fennel, and Serrano pepper. Sauté until soft, about 20 minutes. Add the garlic and sauté for another minute. Add the tomatoes, broth, greens, and rosemary. Simmer until the greens are tender. Add the cooked beans and continue to simmer for 5 minutes.
- Stir in the breadcrumbs and grated cheese; ladle into warm bowls.
- Share with a salad and a hunk of warm bread.
- Relax.
- Smile.