Ribollita is an Italian peasant stew. When meat was too expensive to use in every meal, veggie-packed stews would be made. Not only were they tasty, they were filling and healthy.
I made this pot of goodness for Thanksgiving, along with a turkey and all the trimmings. The small amount of red pepper flakes added to the stew give it a slow-forming heat that warms like being wrapped in your favorite fluffy blanket. This stew is warm and comforting on a cold winter’s day.
Spread bread cubes in a single layer on a baking sheet. Bake for 20 minutes or until toasted.
Bring 2 cups water, cabbage, and kale to a boil in a large pot over medium-high heat. Reduce heat to medium-low; cover and cook for 20 minutes or until cabbage mixture is wilted and tender. Drain.
Heat large Dutch oven over medium-low heat. Add 1 Tbsp oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender. Add potatoes; cook 10 minutes, stirring occasionally.
Stir in cabbage mixture, salt, and red pepper flakes; cook 5 minutes.
Stir in remaining 2 cups of water, vegetable stock, tomato puree, and beans; bring to a boil.
Reduce heat to medium-low; cook, partially covered for 30 minutes, storing occasionally.