Baked Ribollita by Tanerxaydin

Ingredients

• 400g (14 oz) cannellini beans, cooked and drained
• 1 bunch tuscan kale (lacinato), stems removed and chopped
• 4 cup stale sourdough bread, torn into chunks
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 can (400g/14 oz) crushed tomatoes
• 4 cup vegetable broth
• 3 tbsp extra virgin olive oil
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper

Instructions

1. Sauté the diced onion in 2 tablespoons of olive oil over medium heat for 5-7 minutes until soft and translucent.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the crushed tomatoes, beans, and vegetable broth, bringing the mixture to a gentle simmer for 10 minutes.
4. Add the chopped kale to the pot and cook for 5 minutes until wilted and tender.
5. Fold in the chunks of stale bread, ensuring they are well-coated in the liquid, and season with salt and pepper
6. Transfer the mixture to a large baking dish and drizzle with the remaining tablespoon of olive oil.
7. Bake at 200°C (400°F) for 20-25 minutes until the top is crispy and the center is bubbling.