Crispy Ribollita

Deselect All

3 tablespoons olive oil

2 cups butternut squash, peeled and cut into 1/2-inch dice

2 carrots, peeled and cut into 1/2-inch dice

2 stalks celery, cut into 1/2-inch dice

1 yellow onion, cut into 1/2-inch dice

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

One 14-ounce can cannellini beans, drained and rinsed

One 14-ounce can crushed tomatoes

One 3-inch rind Parmigiano-Reggiano

4 cups vegetable stock

3 cups shredded Savoy cabbage

3 cups roughly chopped kale

4 cups stale Italian bread cubes (crust removed; 1-inch pieces)

Light olive oil, for shallow frying

For serving:

7 ounces burrata cheese

Freshly grated Parmigiano-Reggiano

Freshly ground black pepper

1/2 pound San Daniele prosciutto, sliced paper-thin (but not see-through nor shredded)