{"id":7801,"date":"2023-04-27T11:24:45","date_gmt":"2023-04-27T15:24:45","guid":{"rendered":"https:\/\/staging-vinsarista.lassonde.net\/?page_id=7801"},"modified":"2023-04-27T16:23:26","modified_gmt":"2023-04-27T20:23:26","slug":"ribollita","status":"publish","type":"page","link":"http:\/\/vinsarista.wpbeta.vortexdev.com\/en\/ribollita\/","title":{"rendered":"Ribollita"},"content":{"rendered":"\n<section class=\"container-image-text-inline reverse-default-layout\">\n                <div class=\"container-large\">\n        \n        \n                                                                                                                            \n            <!-- - - - - - Container Image Text Inline - - - - - -->\n    \n<!-- Single Row -->\n<div class=\" row \">\n        <div class=\"col col-image  col-sm-12 col-xs-24   scrollmagic-toggle-class scroll-opacity scroll-translate-y \">\n        <figure class=\"scrollmagic-toggle-class scroll-opacity scroll-translate-y\">\n            <img class=\"lazy\" data-original=\"http:\/\/vinsarista.wpbeta.vortexdev.com\/app\/uploads\/2023\/04\/Recette_Ribollita.png\">\n        <\/figure>    <\/div>\n        <div class=\"col col-text  col-sm-12 col-xs-24   scrollmagic-toggle-class scroll-opacity scroll-translate-y \">\n        <header class=\"scrollmagic-toggle-class scroll-opacity scroll-translate-y\">\n    \n    \n    \n            <h2 class=\"text-title\">Ribollita<\/h2>\n        <hr>\n    <\/header>\n\n    <div class=\"scrollmagic-toggle-class scroll-opacity scroll-translate-y\">\n        <p><strong>Ingredients<\/strong><\/p>\n<div class=\"ingredients__item fake-checkbox\">\n<p>60 ml (\u00bc cup) olive oil<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1 onion, finely diced<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>3 celery stalks, finely diced<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>2 garlic cloves, minced<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>Salt and freshly ground black pepper, to taste<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>750 ml (3 cups loosely packed) kale, roughly chopped<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>648 ml (1 jar) <a href=\"https:\/\/www.stefanofaita.com\/en\/products\/sauces-en\/tomato-basil\/\">Stefano tomato basil sauce<\/a><\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>Small piece of Parmesan rind<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1 can (540 ml) white kidney beans, drained and rinsed<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1 l (4 cups) water<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>1 baguette, torn into small pieces (divided)<\/p>\n<\/div>\n<div class=\"ingredients__item fake-checkbox\">\n<p>60 ml (\u00bc cup) Parmesan, freshly grated<\/p>\n<\/div>\n<p><strong>Preparation<\/strong><\/p>\n<p>In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic. Cook while stirring for 5 to 7 minutes. Season with salt and black pepper to taste.<\/p>\n<p>Incorporate the kale and cook until wilted, 4 to 6 minutes. Season with salt and black pepper.<\/p>\n<p>Add the tomato basil sauce, Parmesan rind, beans, and water. Season with salt and black pepper. Bring to a simmer, cover, and cook for 20 to 25 minutes.<\/p>\n<p>Meanwhile, preheat the oven to 350 \u00b0F.<\/p>\n<p>Put half of the bread pieces into the soup and stir. Cook for 3 to 5 minutes. Top the ribollita with the remaining pieces of bread, drizzle with olive oil, and bake uncovered until the top bread is golden brown, about 10 minutes.<\/p>\n<p>Ladle into bowls, drizzle with more olive oil, garnish with the grated Parmesan, and serve.<\/p>\n\n    <\/div>\n\n\n    <\/div>\n<\/div>\n\n                <\/div>\n    <\/section>\n","protected":false},"excerpt":{"rendered":"<p>Ribollita Ingredients 60 ml (\u00bc cup) olive oil 1 onion, finely diced 3 celery stalks, finely diced 2 garlic cloves, minced Salt and freshly ground black pepper, to taste 750 ml (3 cups loosely packed) kale, roughly chopped 648 ml (1 jar) Stefano tomato basil sauce Small piece of Parmesan rind 1 can (540 ml) &hellip; <a href=\"http:\/\/vinsarista.wpbeta.vortexdev.com\/en\/ribollita\/\">Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":22,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-7801","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ribollita - | Vins Arista<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ribollita - | Vins Arista\" \/>\n<meta property=\"og:description\" content=\"Ribollita Ingredients 60 ml (\u00bc cup) olive oil 1 onion, finely diced 3 celery stalks, finely diced 2 garlic cloves, minced Salt and freshly ground black pepper, to taste 750 ml (3 cups loosely packed) kale, roughly chopped 648 ml (1 jar) Stefano tomato basil sauce Small piece of Parmesan rind 1 can (540 ml) &hellip; 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