Recipe courtesy of Laura Vitale
Show: Simply Laura
Episode: Date Night
Print
Total:
4 hr 25 min
Active:
1 hr 50 min
Yield:
10 to 12 servings
Level:
Easy
Total:
4 hr 25 min
Active:
1 hr 50 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 2 cups butternut squash, peeled and cut into 1/2-inch dice
  • 2 carrots, peeled and cut into 1/2-inch dice
  • 2 stalks celery, cut into 1/2-inch dice
  • 1 yellow onion, cut into 1/2-inch dice
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • One 14-ounce can cannellini beans, drained and rinsed
  • One 14-ounce can crushed tomatoes
  • One 3-inch rind Parmigiano-Reggiano
  • 4 cups vegetable stock
  • 3 cups shredded Savoy cabbage
  • 3 cups roughly chopped kale
  • 4 cups stale Italian bread cubes (crust removed; 1-inch pieces)
  • Light olive oil, for shallow frying
For serving:
  • 7 ounces burrata cheese
  • Freshly grated Parmigiano-Reggiano
  • Freshly ground black pepper
  • 1/2 pound San Daniele prosciutto, sliced paper-thin (but not see-through nor shredded)

Directions

Watch how to make this recipe.

Pour the olive oil in a Dutch oven over medium heat and allow it to heat up just a bit. Add the butternut squash, carrots, celery and onions and sprinkle lightly with salt and pepper. Saute until they develop some color and cook down a bit, about 10 minutes. Add the garlic and cook for 1 minute. Add the beans, tomatoes, Parmigiano rind and 3 cups of the stock. Bring to a boil, reduce to a simmer and cook for 15 minutes. Remove the Parmigiano rind. Add the cabbage and kale and simmer for an additional 20 minutes. Check the soup for seasoning and adjust to taste. Add the bread and press it into the broth to absorb. Simmer for 5 more minutes. If the bread still seems dry, add the remaining cup stock (it should have the look of bread pudding).

Cool the ribollita to room temperature before placing it in a large bowl. Cover and refrigerate for a few hours.

Preheat the oven to 200 degrees F. Add 2 tablespoons light oil to the bottom of a 10-inch nonstick skillet and preheat it over medium-high heat until hot. Using two spoons, spoon 1 1/2 to 2 cups ribollita into the skillet to cover the bottom. Flatten it a bit and let it cook until both sides are deeply golden brown and crispy, 4 to 5 minutes on each side. (Don't worry if the ribollita breaks as you are flipping it with your spatula; just continue to cook until browned on both sides.) Transfer to a baking sheet and keep warm in the oven while you cook the remaining ribollita in the same manner.

For serving: Add the crispy ribollita to a platter. Top with the burrata, freshly grated Parmigiano-Reggiano and freshly ground black pepper. Cut into wedges and serve the prosciutto alongside.

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