Ribollita "Da Delfina" Recipe | Cook the Book

Ingredients (14)

• 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
• 2 cups large-diced yellow Spanish onion (about 1 large onion)
• 1 cup large-diced peeled rutabaga (about 5 ounces)
• 1 cup large-diced peeled carrot (about 1 large carrot)
• 1 cup large-diced peeled butternut squash (about 6 ounces)
• 1 cup large-diced fennel (about 1/2 large bulb)
• 4 teaspoons kosher salt
• 3 packed cups coarsely chopped savoy cabbage (about 1/4 medium head) or napa cabbage
• 3 packed cups cavolo nero, stems cut off and discarded, leaves coarsely chopped (about 1 bunch)
• 3 cups canned whole peeled tomatoes (preferably San Marzano)
• 1 or 2 rinds Parmigiano-Reggiano
• 1/2 pound stale, crustless bread, broken up into small chunks
• Finishing-quality extra-virgin olive oil
• Wedge of Parmigiano-Reggiano, for grating