Ribollita Inspired Bean Stew
The recipe Ribollitan Inspired Bean Stew can be made in approximately 45 minutes.
- Servings: 4
- Total cooking time:
Ingredients:
- 2 ounces (100g) chopped or cubed bacon
- 2 carrots, chopped
- 4 cups chicken stock
- 1 teaspoon mixed dried herbs
- 3 garlic cloves, minced
- 2 Tbs olive oil
- ½ onion, chopped
- 4 tablespoons grated Parmesan cheese
- Salt and pepper
- 300 grams fresh spinach leaves
- 2 tablespoons tomato paste
- 4 mediums ripe tomatoes, chopped
- 1 cup dried white beans
Instructions:
- Soak white beans in water overnight, or for at least 4 hours. After soaking, boil them in slightly salted water for about 30 minutes. Make sure not to overcook them. They should remain a bit of a bite. Set aside.In a deep pan, heat the olive oil over medium heat.
- Add onion and garlic and fry until onion is golden.
- Add the chopped tomatoes, tomato paste, salt and pepper. Bring to boil.
- Let simmer for about 20 minutes. Set aside.In a big soup pan, fry the bacon cubes over medium heat. Once they start releasing the fat, stir in onions, garlic, and carrots. Fry for about 5 minutes or until onion is golden and bacon becomes crisp.
- Add the tomato mixture and stir while bringing to a boil. Now add beans, spinach and cheese. Season with salt, pepper and herbs. Bring to boil again, then let simmer for about 30 minutes.
- Serve with Ciabatta bread.
