Ribollita
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A delicious Tuscan stew. Chard, kale, cabbage ... an excellent way to preserve these late harvest veggies. Hearty and filling and, obviously, good for you too!

Ingredients (14 qts)

Instructions

  1. Sort and rinse the beans before placing them in a large pot with the water.
  2. Bring to a boil over medium-high heat and cook 5 minutes.
  3. Turn off heat, cover, and let stand 1½ hours. Drain.
  4. Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat.
  5. Reduce heat to low and simmer until beans are tender, about 2 hours.
  6. Cool. Discard the bay leaves and sage leaves.
  7. Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes.
  8. Combine the everything. Bring to a boil.
  9. Fill jars 1" headspace. Pressure cook at 11 lbs for 1½ hours (90 minutes).

Notes