Tuscan-Style Ribollita
Tuscan-Style Ribollita
6 slices (1/2-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
1/2 teaspoon dried oregano
4 cups torn escarole or dark cabbage
1 (16 oz) can kidney beans
1 (14 1/2 oz) can plum tomatoes, drained, juices reserved
1 cup chicken broth
3 tablespoons grated Parmesan cheese
Oregano leaves (garnish)
Grease a baking sheet
Put the bread on the sheet and bake at 350 deg 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 saut
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