Ribollita Recipe

Ribollita Recipe
from Feasting At Home

You need 22 Ingredients
Showing 6 out of 12 Steps
  1. Add the stock and beans.
  2. Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
  3. Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes, until vegetables are tender.
  4. Add onions and pancetta and saute 6-8 minutes.
  5. In a large, heavy bottom pot or dutch oven, heat oil over medium heat.
  6. Make the Lemon Garlic Rosemary Oil - place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)

Feasting At Home

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