Ribollita is Another Great Comfort Food

Ribollita is a great recipe for a chilly autumn evening.  It goes together fast and is satisfyingly delicious.  Ribollita is a hearty Tuscan stew full of fresh veggies, spicy meat, fragrant herbs and delicious beans.  Use either dried beans that you have soaked in water overnight or canned.

Ribollita – Hearty Tuscan Stew

1 large onion, chopped

3 carrots, chopped

4 ribs of celery, chopped

4 cloves garlic, finely minced

2 Italian sausage links, sliced in half lengthwise, then cut into chunks

2 c ham, chopped

1 lb. dried beans, soaked overnight (Use either cannelloni or navy beans) or 3  15 oz. cans of beans

1 bunch fresh kale, de-stemmed and chopped

1 can tomatoes

2 T fresh Italian parsley

2 t fresh oregano

2-3 bay leaves

1 T fresh thyme

2 small sprigs fresh rosemary

1/4 c olive oil

32 oz. chicken stock

In a large stock pot, heat the olive oil until it shimmers.  Add the onions and sausage.  Cook until the sausage is browned. Add the garlic and ham and continue cooking until the ham is starting to brown.  Add all the fresh herbs and cook for 1 minutes or until the herbs have become fragrant.  Add the carrots, celery and kale.  Cook until the kale has wilted.  Add the beans and the chicken stock.  Cook until the beans are done and the stew has thickened (depending on the bean you use, about 3 hours) or if using canned beans, simmer 30-45 minutes.  Serve with fresh grated parmesan cheese and provolone cheese bread to soppy up all the delicious broth!!

This mom has a big smile on her face.  My college age daughter just walked in the house and the first words out of her mouth were “What smells so good?  Please tell me that is dinner tonight!”  Yeah, I’m a little proud!