Ribollita

I wanted to share my go to one pot meal as it’s easy prep, clean and cheap to make (the trifecta of dinners!). No need to be precise on measuring plus you can add in any other veggies in your fridge. It can also be vegan easily by omitting the cheese (bummer), and using vegetable stock. 

1 onion
3 carrots
3 stalks of celery
2 small zucchinis
A bunch of garlic cloves
2 bunches of kale or escarole (ripped into bite sized pieces) 
Parmesan (if you have the rinds of some older pieces, that is ideal!)
1 can whole peeled tomatoes (separate the juice & tomatoes with a strainer but keep both!)
About ½ of a loaf of crusty bread like sourdough (cut into pieces)
1 can of white beans
Chicken or vegetable stock 
Olive oil, salt, pepper, red pepper flakes 
Balsamic vinegar (for serving)

Get your oven going to 450 degrees and grab a big heavy bottom pot. 

Take all your veggies (except the kale & tomatoes) and chop them up into large bite sized pieces.

Heat your pan up with some olive oil and start cooking the garlic and veggies until they are soft but not mushy. Once soft, add the tomatoes (not the juice yet) and cook down for a few minutes. 

Add in the beans, tomato juice, parmesan, seasoning and about 3 cups of stock and bring that to a simmer. Once bubbling, add in your kale and most of your bread and give it a good stir. 

Add the remaining bread to the top and drizzle with some good olive oil. I also shave some more parmesan on there because more cheese is always better. 

Pop it in the oven for about 15-20 minutes or until it’s bubbly and golden brown. 

For serving, top with some more olive oil, cheese and balsamic. Yum!