|Large White Beans (Butter Beans or Lima Beans) soaked overnight
|Kale, rinsed and chopped
|Garlic, (4 minced)
|Red Repper, diced
|Basil Leaves, torn
|1/2 cup, divided
|Australian Hojiblanca Ultra-Premium EVOO
|Milanese Gremolata Infused Olive Oil
|Chicken Stock/Broth (or Vegetable Stock)
|Tomatoes, skinned, seeded and diced
|OR 1-28oz can
|Diced Tomatoes, in juice
|Flat Leaf Parsley, chopped
|Chewy Crusty Bread
|Fresh Ground Pepper and Sea Salt
Preheat the oven to 400 F.
After soaking the beans overnight, strain and rinse.
In a large stockpot heat 1/4 cup Australian Hojiblanca Ultra-Premium EVOO over medium heat. Add the onion and red pepper. Saute for about two minutes. Add 4 cloves of garlic, minced. Saute the garlic for another minute.
Add the stock to the pot along with soaked and drained beans. Simmer on medium-low, uncovered, for about an hour until the beans are tender.
Cut the bread in to 1" slices and brush liberally with remaining 1/4 cup of Australian Hojiblanca Ultra-Premium EVOO.
Lay the bread slices, oiled side up, in a single layer on a baking sheet placed in the top rack of the oven for 12 minutes.
Once toasted, cut the remaining clove of garlic in half, and rub the toasted bread slices with the cut side of the garlic clove. Set aside.
When the beans are almost tender, add the tomato and kale to the pot. Simmer for an additional 20 minutes. Add the zucchini and basil and simmer for an additional 5 minutes.
Place one toasted slice of bread in each bowl. Ladle the hot ribollita over the toasted bread. Finish each bowl with a drizzle of Milanese Gremolata Infused Olive Oil and a sprinkle of Pecorino Romano and a pinch of flat leaf parsley.