Radicchio Ribollita

by Daniel Green of Submarine Hospitality

Ingredients

  • 1 small head of garlic

  • Pinch of chili 

  • 1 yellow onion 

  • 2 stalks of celery

  • 1 large carrot 

  • 2 Calabrian chili paste (optional) 

  • 2 sprigs of rosemary stemmed 

  • 2 sprigs of thyme stemmed

  • 4 cups of chicken or vegetable stock 

  • 1 small can of white beans of your choosing 

  • 1 14-oz can of whole San Marzano tomatoes 

  • 2 heads of radicchio 

  • Good chunk of parmesan cheese

  • Lots of crusty bread

  • Sherry vinegar 

  • Olive oil 

Directions

Smash garlic gloves and bring up in a cold pan with a good glug of olive oil until garlic starts to soften

Add a pinch of chili and let infuse into oil for 30 seconds

Add onion carrot and celery along with herbs & cook until vegetables start to go tender

Add Calabrian chili paste if you please and cook for another minute

Add tomatoes and cook for a few minutes to let them get to know everyone in the pot 

Pour over stock and let simmer for 15 minutes 

Hit with a couple splashes of sherry to zip it up

Grill or toast slices of sourdough and rub with garlic.

Tear over top or fold in if you like soggy bread like me

Top with parmesan and good olive oil and serve!