converge: auto-commit at 2026-05-21 22:59:44 from zendo.brechtel

Ribollita.cook

@@ -1,13 +1,18 @@
 ---
 title: Ribollita - The Tuscan Stew you Should be Eating Regularly
 servings: 10
-category: uncategorized
+category: lunch
 source: https://www.101cookbooks.com/ribollita-recipe/
 description: Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
 image: https://roux.roo.lol/recipe-images/ribollita.webp
 prep_time: 15 minutes
 cook_timee:25 minutesinutes
 totalTime: PT40M
+tags:
+  - vegetarian
+  - vegan
+  - soup
+  - italian
 ---
 
 In your largest thick-bottomed #pot{} over medium heat combine the @olive oil{3 tbsp + more for drizzling}, @celery{4 stalks, chopped}, @garlic{3 medium cloves, chopped}, @carrots{2 medium or equiv winter squash, chopped}, and @red onion{1 medium, chopped}. Cook for ~{10-15 minutes} sweating the vegetables, but avoid any browning. Stir in the @crushed tomatoes{14oz can} and @red pepper flakes{1/2 tsp, crushed}, and simmer for another ~{10 minutes} or so, long enough for the tomatoes to thicken up a bit. Stir in the @kale{1lb, stems trimmed off + leaves chopped}, @white beans{3 cups / 22oz cooked}, and @water{8 cups / 2 liters}. Bring to a boil, reduce the heat, and simmer until the greens are tender, about ~{15 minutes}.