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Thanksgiving-Inspired Ribollita

Thanksgiving-Inspired Ribollita
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Prep Time: 25 min Serves: 6
Cooking Time: 45 min Yield: 12 cups
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Ribollita is a Tuscan stew that contains vegetables, cannellini beans and leftover bread. This holiday-worthy version follows that cuisine approach, but gets an all-American twist from sweet potatoes and sage. The recipe is loaded with digestion-promoting fiber from cannellini beans and kale. You’ll get even more fiber by using whole-wheat bread and keeping the peel on the sweet potatoes.



1. Cut bread into 1-inch cubes; set aside. (Hint: This works best with day-old crusty bread.)
2. Heat oil in a stockpot over medium. Add the sweet potato, onion, garlic, and 1/4 teaspoon salt and cook, stirring occasionally, until onion is fully softened, about 10 minutes
3. Meanwhile, add 1 can of beans and 2 cups of broth to a blender. Cover and puree.
4. Add bean puree, kale, remaining 4 cups broth, tomatoes with liquid, black pepper, sage, and remaining 1 3/4 teaspoons salt to the stockpot and bring to a boil over high.
5. Reduce heat to medium-low and simmer, uncovered, until stew-like, about 30 minutes.
6. Stir in remaining can of beans, bread, parsley, and rosemary and simmer for 5 minutes. Adjust seasoning.
7. Ladle into bowls and serve. (Hint: If desired sprinkle with optional Parmesan cheese and garnish with additional fresh parsley leaves.)

PC: Jackie Newgent


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