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Recipe: From the Kitchen!

Originally published in The Equity Star monthly newsletter for our October edition. Sign up for our email list to get more stories, recipes, new announcements, and other fun things sent straight to your inbox!


Solidarity Saison Ribollita

Try your hand at Chef Yvonne's Ribollita made with our Solidarity Saison. And don't forget to take a picture and tag us on social media!



Ingredients 2 tbs olive oil

I medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 bay leaf

1 tbs kosher salt

1 1/2 tsp pepper

4 C fresh kale or 2 C frozen

2 15oz cans Cannellini Beans

4.5 C chicken or veggie broth

1 12oz can Equity Solidarity Saison

1 15oz can tomato purée

3 C Sourdough Bread, torn

Fresh parmesan for grating

Directions 1. Heat olive oil in a large pot on medium-high heat.

2. When oil is hot, add onion, carrots, celery and garlic.

3. Add the bay leaf, salt, pepper and stir. Allow everything to get tender for about 5-7 min.

4. Add kale and cook until fresh kale is wilted.

3. Strain Cannellini beans before adding to pot.

6. Add broth, beer and tomato puree.

7. Bring to a boil and then lower heat and allow to simmer for 20 minutes.

8. Add the torn bread and simmer for an additional 10 minutes.

9. Remove from the heat and cover for 10 minutes before serving.

10. Serve with freshly grated parmesan cheese.

Tip: If meal prepping, skip the bread and add before reheating.

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