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Indian Ribollita

Ingredients

• 1/4 cup olive oil
• 1 teaspoon whole black peppercorns
• 2 small Indian green chiles or serrano chiles, finely chopped
• 1 medium yellow onion, finely diced
• 1 medium zucchini, diced into 1/2-inch pieces
• 2 medium Roma tomatoes, diced into 1/2-inch pieces
• 2 16-ounce cans cannellini or great northern beans, drained
• 1 tablespoon finely chopped rosemary
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 cup stale sourdough bread
• Pitted kalamata olives, chopped, for garnish
• Shaved or grated Parmesan cheese, for garnish

Directions

1. In a pot or Dutch oven over medium-low heat, warm the oil.
2. Once the oil begins to shimmer, add the peppercorns and chiles.
3. Cook, stirring, for 1 minute, then increase the heat to medium-high and add the onion.
4. Cook, 5 to 7 minutes.
5. Reduce the heat to medium, add the zucchini and tomatoes, and cook, 8 to 10 minutes.
6. Add the beans, rosemary, garlic, salt, ground black pepper, and 4 cups water, increase the heat to high, and bring the soup to a boil.
7. Then reduce the heat to low, mash the beans lightly, cover, and cook for 10 minutes.
8. Right at the end of the cooking time, stir in the bread.
9. Taste and adjust the salt if needed.
10. Serve in bowls and garnish with rosemary, the olives, Parmesan, and a drizzle of olive oil.

Attribution