Summer Ribolitta with White Beans, Chard, Tomatoes and Basil
This is a dish for when the summer produce is really on, as you need some of everything. Feel free to add or subtract vegetables until you come up with your favorite combination. A play on the classic Tuscan hearty bread and vegetable soup, I’ve made this into a hearty vegetarian stew.
2 T. Extra Virgin olive oil
3 ea. Garlic cloves, peeled and slivered
1 ea. Yellow onion, peeled and sliced
1 cup Summer squash, diced
1 cup Ripe tomatoes, cored and diced
¼ cup Cherry tomatoes, halved
¼ cup Green beans
¼ cup Cannelini beans, precooked
1 cup Day old bread, torn by hand into bite sized pieces, toasted
1 cup Chard, washed, cut into 2” strips
¼ cup Dry white wine
4 cup Parmesan stock
1 bunch Summer savory
Kosher or sea salt
Fresh ground black pepper
2 T. Basil leaves
Fleur de sel
Sauté onion in olive oil until light golden, add garlic, cook until softened.
Add vegetables, bread, beans and white wine; reduce wine slightly.
Add stock, herbs and season. Simmer until vegetables are tender.
Ladle into serving bowl(s). Top with torn basil leaves and sprinkle with fleur de sel.