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Hearty Tuscan Kale Bean Stew, or "Ribollita," is a beloved dish rooted in the culinary traditions of Tuscany, Italy. This stew is not merely a meal; it's a comforting embrace on a chilly evening, a symbol of rustic Italian cuisine that has nourished families for generations. The origins of Ribollita date back to the Middle Ages, when it was crafted as a way to utilize leftover bread and vegetables. It embodies the essence of "cucina povera," the Italian philosophy of creating delicious meals from simple, readily available ingredients.

Hearty Tuscan Kale Bean Stew

Discover the heartwarming flavors of Hearty Tuscan Kale Bean Stew, a traditional dish from Tuscany that has comforted families for centuries. Known as Ribollita, this nourishing stew combines fresh kale, beans, and vibrant vegetables, embodying the Italian philosophy of making delicious meals from simple ingredients. Perfect for versatile diets, this stew invites you to customize it to your taste while celebrating the rich culinary heritage of Italy. Dive into an authentic cooking experience that promises warmth and satisfaction in every bowl. Enjoy the journey!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 can (14 oz) diced tomatoes

1 can (15 oz) cannellini beans, drained and rinsed

4 cups vegetable broth

1 bunch kale, stems removed and leaves torn into bite-sized pieces

1 tablespoon balsamic vinegar

Salt and pepper to taste

Grated Parmesan cheese for serving (optional)

Crusty bread for serving (optional)

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 5 minutes until it becomes translucent.

    Add Aromatics: Stir in the minced garlic, diced carrots, and celery. Sauté for another 5-7 minutes until the vegetables are softened.

      Season: Add the dried oregano and thyme to the pot, stirring well to combine. Cook for 1-2 minutes until the herbs release their fragrance.

        Incorporate Tomatoes and Beans: Pour in the diced tomatoes (with their juices) and the cannellini beans. Stir to mix everything well.

          Add Broth: Pour in the vegetable broth, increase the heat, and bring the mixture to a boil. Reduce the heat to a simmer and let it cook uncovered for about 15 minutes.

            Add Kale: Stir in the torn kale leaves to the pot. Cook for an additional 10 minutes, or until the kale is tender and wilted.

              Finish the Stew: Remove the pot from heat, add balsamic vinegar, and season with salt and pepper to taste. Let the stew sit for a few minutes to allow the flavors to meld.

                Serve: Ladle the stew into bowls, and if desired, top with grated Parmesan cheese. Serve with crusty bread on the side for dipping.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings