Simple Ribollita
simple and delicious vegetables, subtlety enhanced with Yondu's natural umami
- 1 Tbsp. olive oil
- ½ onion, diced
- 1 carrot, sliced
- 1 celery stalk, sliced
- ¼ red pepper, diced
- ¼ green pepper, diced
- 1 garlic clove, minced
- 1 Tbsp. flour
- 2 cups water
- 1 Tbsp. Yondu
- 1 can of cannellini beans, drained
- A sprig of thyme
- 1 cup fresh spinach, packed
- 1 slice of peasant bread
Method
1. In a pot over medium heat, combine olive oil, onion, carrot, celery, peppers and garlic and stir-fry for 5 minutes.
2. Add flour and stir well. Add water and Yondu and stir again.
3. Once it starts boiling, add beans and thyme and let it simmer for 5 minutes covered with a lid.
4. Turn off the heat and stir in fresh spinach. Stir until spinach is wilted.
5. Rub some fresh garlic and drizzle olive oil on the slice of bread before toasting it. Serve the stew with this toast on top and freshly grounded black pepper.
