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Sep 25, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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RECIPES
Ribollita
Serves 4
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November 2012

Sometimes the twist tie just didn’t get twisted tightly. Sometimes last night’s dinner party involved a bit too much wine and not enough bread. In any case, don’t dismiss the value of day-old bread. This artisanal treasure can be turned into a number of sweet and savory dishes that may actually (dare we say) be better than the loaf itself.
Read the article: A Day Late and a Loaf Too Many

INGREDIENTS

3 Tbsp. olive oil
3 garlic cloves, minced
1 small onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
4 oz. pancetta, diced (or bacon)
1 15-oz. can whole peeled tomatoes (with their juice)
2 15-oz. cans cannellini beans
2 cups chicken broth
1 Tbsp. herbes de Provence
3 cups freshly chopped kale
1 slice day-old bread, roughly torn into pieces
Parmesan cheese for serving

PREPARATION

• Heat the olive oil in a large pot and add the garlic, onion, carrot, celery and pancetta. Saute for 5 minutes.
• Add the tomatoes and juice, cannellini beans, chicken broth and herbes de Provence and bring to a simmer. Let simmer for 1 hour, or until the beans break down.
• Stir in the kale and torn bread.
• Using an immersion blender, blend the mixture to a thick, “porridge-like” consistency.
• Serve with Parmesan cheese.

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