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Ribollita (Veggie Stew)
Cooking Time: 60 minutes
Serving Size: approx. 2 cups (makes 4)
¼ cup Olive oil
3 TB Garlic, chopped
2- 15.5 oz cans Great Northern beans
4 oz Pancetta, diced (optional)
2 each Onions, yellow, diced
4 each Carrots, diced small
4 each Celery, diced small
¼ tsp Crushed red pepper flakes
1- 28 oz can San Marzano Tomatoes (whole canned tomatoes will do also)
6 cups Chicken or Vegetable stock, low sodium
1 bunch Kale, chopped rough
1 cup Basil, chopped rough
2 TB Thyme, minced
4 cups Sourdough bread, stale/hard and cut into 2" cubes
TT Kosher Salt and Black Pepper
2 tsp Nutmeg
1 TB Granulated sugar
½ cup Parmesan cheese, grated
DirectionsHeat oil in large pot. Sauté garlic until aromatic over medium-high heat.
Add onions and sauté until onions become slightly translucent. Add carrots, celery, and red pepper flakes and cook 10 minutes. Add tomatoes and chicken stock; stir and cover, allow to simmer for 20 minutes at medium-low heat.
Add kale and basil and toss until all of the kale is submerged. Stir in the beans; continue cooking over medium heat for about 20 minutes uncovered. Add the stale bread cubes to the pot and stir around once lightly to prevent breaking up the bread. Turn off heat, cover, and let sit for 10 minutes.
Storage and Turn-out
Top with Parmesan cheese.
Serve alongside a green tossed salad and a glass of your favorite white wine!