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Simple Ribollita

Molly Baz
  • minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

Cannellini beans

3

Carrots, medium

4

Celery stalk

1

Onion, large

1 28 ounce can

Tomatoes, whole

2

bunches Tuscan kale

1

Kosher salt

3/4 tsp

Red pepper flakes

1/3 cup

Olive oil, extra-virgin

1/2

loaf Country bread, crusty

1

Of parmesan with, small wedge rind