Ribolita

Ribolitta

This classic Tuscan vegetarian stew is the perfect dish for cold winter nights. Patiently cooking the vegetables builds a lot of flavours, so it’s best to make this on the weekend when you have the time and save it for an instant weeknight dinner. Cut the rind from your Parmesan and add to the broth (or start saving them in your freezer—they add amazing umami richness to slow-cooked soups).

Ingredients:

1/2 cup (125 mL) olive oil, plus more for brushing on bread
1 1/2 cups (375 mL) chopped onion
1 1/2 cups (375 mL) chopped carrots
1 1/2 cups (375 mL) chopped celery
1 large bunch green Swiss chard, about 1 1/4 lbs (565 g), stems removed and chopped, leaves cut into bite-size pieces
2 tbsp (30 mL) chopped garlic
3/4 tsp (4 mL) chilli flakes
1 tsp (5 mL) dried rosemary
1 can (796 mL) Italian plum tomatoes, strained (reserve liquid)
6 cups (1.5 L) water
1 can (540 mL) white kidney beans, drained, rinsed
1 Parmesan rind
1 bay leaf
Salt and pepper
6 thick slices of Italian country bread
1 large garlic clove, halved
Freshly grated Parmesan cheese and chopped parsley for serving

Directions:

Heat olive oil in a Dutch oven or large heavy-bottomed pot over medium-low heat. Add onion, carrots and celery, and sauté, stirring occasionally, for 15 minutes or until vegetables are softened. Add chard stems and sauté for 5 minutes longer.

2. Add garlic, chilli flakes and rosemary, and sauté for 1 minute or until fragrant. Turn heat to medium-high. Add strained tomatoes and cook, stirring with a wooden spoon to break up chunks, for 5 minutes or until tomatoes begin to caramelize and stick to the bottom of the pot. Add tomato liquid, water, beans, Parmesan rind and bay leaf, and bring to a boil. Add chard leaves, return to a boil, then turn the heat down to low. Cover pot, leaving the lid slightly askew, and simmer gently for 45‑minutes or until soup is flavourful. Season with salt and pepper. Cool and refrigerate soup if not serving immediately. Discard bay leaf and Parmesan rind before serving.

3. Preheat broiler to high and place rack about 6 inches (15 cm) from the top element. Lightly brush both sides of bread with olive oil and place on a rimmed baking sheet. Broil (watching carefully) for 30 seconds to 1 minute per side or until golden. Rub each toasted slice with a cut side of garlic clove. Cut slices in half.

4. Serve soup topped with toasted bread and a shower of Parmesan and parsley.   Serves 6