Ribollita is a hearty, vegetable and bean stew that is normally made with stale Italian bread and bitter greens. In this version I have omitted the bread and kept it chock a block full of veggies and beans! Something to warm your bones in the balmy New Jersey weather!

  • 1/4 cup olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 3 stalks celery, diced
  • 4 carrots, peeled and sliced into rounds
  • 2 zucchini, halved lengthwise, and sliced into 1/2 inch thick
  • 2 yellow squash, halved lengthwise and sliced into 1/2 inch thick
  • 1/2 small savoy cabbage, chopped
  • 2 15-ounce cans cannellini beans, drained and rinsed
  • 1 14 ounce can diced tomatoes
  • chopped fresh rosemary to taste
  • 1 bay leaf
  • 1 big bunch lacinato kale, rinsed and roughly chopped
  • 4 cups low sodium chicken or vegetable broth
  • Red pepper flakes to taste
  • Freshly grated Parmesan to taste

Heat a large pot over medium heat. Add oil. When hot, add onion, garlic, celery, carrots, zucchini, squash and cabbage. Season with salt and pepper, stirring. Add the beans, tomatoes, rosemary, bay leaf and broth. Bring to a boil, then lower heat and simmer uncovered for 1 hour. Fold in kale and simmer 15 minutes more. Remove the bay leaf and in red pepper flakes and salt and pepper to taste. Top with freshly grated Parmesan! Eat!