Ribolitta

Jamie Oliver’s favorite ribolitta, and mine too!

1 1/4 cup dried cannellini beans
1 bay leaf
1 tomato, squashed
1 small potato, peeled
2 tablespoons extra virgin olive oil
2 small red onions (or one large), peeled and diced
2 large carrots, peeled and diced
3 stalks of celery, diced
3 cloves garlic, minced
1/2 teaspoon ground fennel seeds
1/4-1/2 teaspoon crushed chili flakes
1 14-ounce can plum tomatoes
1 bunch kale, destemmed, leaves chopped
2 slices stale (or toasted) 100% whole grain bread, torn into chunks
1/2 cup loosely packed basil
1/2 cup pesto (I used a kale pesto)

View the full recipe at An Avocado A Day →