Name: Ribollita di Luana
Cuisine: International
Ingredients: 1/2 cup olive oil; 1/2 yellow onion, finely chopped; 2 cloves garlic, finely chopped; 3 stalks celery, cut into 1/3 -inch-thick slices; 4 carrots, peeled and sliced into 1/3 -inch-thick rounds; 2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices; 2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices; 1/2 fennel bulb, cut into 1/2 -inch-thick pieces; 1/4 savoy cabbage, roughly chopped; 2 15-ounce cans cannellini beans, drained and rinsed; 1 14-ounce can peeled whole tomatoes, drained and divided into pieces; 1 tablespoon finely chopped rosemary; 1 tablespoon finely chopped sage; 1/2 cup finely chopped flat-leaf parsley; 1 bay leaf; 1 bunch spinach (about 6 cups), rinsed and roughly chopped; Red-pepper flakes; Extra-virgin olive oil; Parmesan cheese, grated; Crusty bread, optional

Ingredients

1/2 cup olive oil

1/2 yellow onion, finely chopped

2 cloves garlic, finely chopped

3 stalks celery, cut into 1/3 -inch-thick slices

4 carrots, peeled and sliced into 1/3 -inch-thick rounds

2 zucchini, halved lengthwise and cut into 1/3 -inch-thick slices

2 yellow squash, halved lengthwise and cut into 1/3 -inch-thick slices

1/2 fennel bulb, cut into 1/2 -inch-thick pieces

1/4 savoy cabbage, roughly chopped

2 15-ounce cans cannellini beans, drained and rinsed

Ribollita di Luana

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