Ribollita (Vegetable Stew)

Serves 4

INGREDIENTS

5 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 tablespoon crushed garlic (4-6 cloves)
Salt and ground black pepper
1 can cannellini beans, drained and rinsed
1 15-ounce can whole peeled tomatoes (including juice)
4 cups vegetable broth
1 fresh rosemary sprig
2 fresh thyme sprigs
1 pound chopped kale, collards, chard, or spinach (about 2 bags or 1 large farmer's market bag)
4-6 large, thick slices of toasted whole-grain bread (The denser and heartier the better to avoid it getting soggy)
1/4 red onion, thinly sliced
1/2 cup freshly grated Parmesan or pecorino romano (omit to make vegan)

INSTRUCTIONS

1. Put 2 tablespoons of the oil in a large dutch oven over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.

2. Heat the oven to 500 degrees. Add beans, tomatoes, stock, rosemary and thyme to pot. Bring to a boil, then reduce heat to simmer; cover and cook 15 to 20 minutes, stirring once or twice to break up the tomatoes.

3. Stir in the greens. Toast bread and lay slices on top of the stew so they cover the top. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.

4. Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes.

Adapted from a recipe by Mark Bittman in the NY Times