Ribollita

I'm a Cornell culinary school graduate, love reworking recipes to become plant-based, enjoy international cuisines, love it hot & spicy. I have an extensive recipe collection, which I'm hoping to digitize here to make it easier for me to find all of my ideas for twisting :)

3 tablespoons extra-virgin olive oil, plus more for drizzling

4 celery stalks, chopped

3 medium cloves garlic, chopped

2 medium carrots or equiv. winter squash, chopped

1 medium red onion, chopped

1 14- ounce / 400 ml can crushed tomatoes

½ teaspoon crushed red pepper flakes

1 pound / 16 ounces / 450g cavolo nero (lacinato kale, Tuscan kale), stems trimmed off and leaves well chopped

4 cups / 22 oz / 620g cooked white beans

½ pound / 8 oz / 225g crustless loaf of bread

1 ½ + teaspoons fine grain sea salt

zest of one lemon

lots of well-chopped oily black olives

Directions at 101cookbooks.com

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