Late Summer Ribollita with Braised Butter Beans

August 25, 2022

INGREDIENTS

• 1 pound of large white beans, butter beans, or dried lima beans, soaked overnight
• 1 bunch kale, rinsed and chopped
• 1 large onion, diced
• 1 whole clove garlic + 4 cloves, minced
• 1 large red pepper,, diced
• 2 medium zucchinis, chopped
• 1 cup basil leaves
• ½ cup Ultra Premium Extra Virgin Olive Oil
• ¼ cup Garlic Infused Olive Oil
• 2 quarts chicken stock
• 4 large tomatoes, skinned, seeded and diced (or 1-28 oz. can diced tomatoes in juice)
• ½ cup grated Pecorino Romano cheese
• ½ cup flat leaf parsley, chopped
• 1 loaf of chewy crusty bread
• Fresh ground pepper and sea salt to taste

DIRECTIONS
After soaking the beans overnight, strain and rinse.

In a large stockpot heat ¼ cup Extra Virgin Olive Oil over medium heat. Add onion and red pepper, and sauté for about 2 minutes before adding the minced garlic. Sauté for another minute. Add the stock to the pot along with soaked and drained beans. Simmer on medium low, uncovered for about an hour until the beans are tender.

Meanwhile, preheat the oven to 400ºF. Cut the bread in to 1" slices and brush liberally with remaining ¼ cup Extra Virgin Olive Oil. Toast the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes, or until golden brown. Cut the whole clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove and set aside.

When the beans are almost tender, after about an hour of cooking, add tomato and kale to the pot. Simmer for an additional 20 minutes, then add the zucchini and torn-up basil leaves, and simmer for an additional 5 minutes.

Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Garlic Infused Olive Oil, a sprinkle of Pecorino Romano, a pinch of flat leaf parsley.

Makes 6-8 generous servings.

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