Return the ribs and any accumulated juices to the pot.

(If you're using couscous or orzo, cook for eight to 10 minutes instead.).While the broth cooks, you'll want to prep all.

And luckily, Justin has a helpful trick for removing the stems from the parsley.Grab a perforated or slotted spoon, insert the sprig into one of the holes, and pull it through.This will separate the leaves from the stem and save you a ton of time.

With the tarragon, on the other hand, you'll want to be more gentle when removing the leaves with your fingers to avoid bruising them.. Make sure to use a sharp.when chopping the herbs, and don't chop aggressively, either—they're tender, after all.

As Justin demonstrates with his knife, the motion you want to use is more like a slice than a rough chop.. Add the Beans and Herbs, and Serve.

Next, reduce the heat and get your cannellini beans into the pot—once they're warmed up, stir in the herbs.cut into 1/4-inch dice.

egg, lightly beaten.In a large bowl, combine the ricotta with the Fontina, mozzarella, and Parmigiano-Reggiano; season with salt and pepper.

Add the egg and stir until incorporated.. Make ahead.can be prepared over two days.