Baked Ribollita

dinner · ⏱ 110 min · 6 portions · 32.0 g carbs / portion · allergens: celery, egg, gluten, milk

v4 · rb0e705f985 20260727Z1751 120 ml olive oil 150 g kale salt and black pepper to taste pulse onions, celery and carrots until finely chopped 🍳 ⏱ 2 min fry the sofrito in oil with salt and black pepper, then cook covered for 15-20 minutes until softened 🍳 ⏱ 5 min cook garlic, rosemary and thyme 🍳 ⏱ 5 min crush tomatoes, add to the pan with red wine vinegar and cook uncovered until reduced 🍳 ⏱ 10-15 min simmer butter beans with stock until thick soup 🔥 preheat the oven to 190°C 🔪 tear untoasted bread pieces and mix with kale, parmesan and oil to coat 🌀 mix remaining kale through the sauce spoon half the sauce into a large 20x30cm baking dish (base) 🍳 toast 4 bread slices cover with the 4 toasted bread slices 🌀 add the remaining sauce mix over the bread and lightly press the topping into the mix 🔥 ⏱ 25 min bake 🍽 ⏱ 10 min remove and sprinkle over the remaining parmesan, then allow to settle 🍽 drizzle extra olive oil over and serve Baked Ribollita 🎉 360 g onion 340 g celery 300 g carrot 1 piece garlic 3 pieces rosemary 3 pieces thyme 800 g tomato 1 tbsp red wine vinegar 720 g butter bean 700 ml stock 60 g parmesan 5 pieces bread onion, celery, carrot garlic, rosemary, thyme tomato, red wine vinegar butter bean, stock kale parmesan, bread
http://flowcooking.food/en-us/recipe/412/baked-ribollita/