Ribollita

Name: Ribollita
Cuisine: italian
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can (28 oz) crushed tomatoes; 12 oz cannellini beans, drained and rinsed; 8 cups vegetable or chicken broth; 1 bay leaf; 1 tsp dried rosemary; 1 tsp dried thyme; 1 lb (450g) ditalini or other small pasta; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 2 cups cooked cannellini beans, for serving

MBG-eligible

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
12 oz cannellini beans, drained and rinsed
8 cups vegetable or chicken broth
1 bay leaf
1 tsp dried rosemary
1 tsp dried thyme
1 lb (450g) ditalini or other small pasta
1/2 cup grated Parmesan cheese
Salt and pepper to taste
2 cups cooked cannellini beans, for serving

Instructions

1Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2Add garlic and cook for 1 minute until fragrant.
3Stir in crushed tomatoes, cannellini beans, broth, bay leaf, rosemary, thyme, salt, and pepper. Bring to a boil.
4Reduce heat to low, cover, and simmer for 20 minutes.
5Add pasta and cook for another 20 minutes, until pasta is tender.
6Stir in grated Parmesan cheese and cook for 2 more minutes.
7Remove from heat and let it rest for 10 minutes.
8Ladle into bowls and top with cooked cannellini beans.

Source: llm-generated