Tuscan-Style Ribollita
6 slices (1/4-inch thick) day-old crusty French bread 3 cloves garlic Black pepper, to taste 1
tablespoon olive oil 1 tablespoon chicken broth 1 onion, diced 3 carrots, chopped 3 celery stalks,
chopped 1 zucchini, sliced 1 yellow squash, sliced
1/2 sweet red pepper, diced
2/2 teaspoon dried oregano 4 cups torn escarole or dark cabbage
2 (1ounce) can kidney beans
2 (1 1/2 ounce) can plum tomatoes, drained, juices reserved 1 cup chicken broth 3 tablespoons grated
Parmesan cheese Oregano leaves (for garnish)
Grease a baking sheet. Put the bread on the sheet and bake at 350 degrees F until golden brown,
about 15 minutes. Remove from the oven. Cut 1 garlic clove in half and rub on each side of the toast
slices. Sprinkle with black pepper and set aside. Heat the oil and broth mixture in a 4-quart pot.
Add the onions and saute until tender, about 10 minutes. Mince the remaining garlic. Add the garlic,
carrots and celery to the pot. Cover and cook, stirring occasionally, for 10 minutes. Add the
zucchini, squash, sweet peppers and oregano; cook for 5 minutes. Add the escarole, beans and
tomatoes; cook until the escarole wilts, about 2 minutes. Add black pepper. Pour the vegetable
mixture into a 3-quart casserole and top with the toast. In a large measuring cup, combine the
reserved tomato juice and the broth; pour over the toast. Sprinkle with Parmesan. Bake at 375
degrees F until the cheese has melted, about 30 minutes. Let stand 5 minutes and garnish with
oregano. Serves 6.
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