Ribollita Recipe
"An hearty flavorfulTuscan Soup recipe with lacinato kale, cannelloni beans and garden vegetables, served with crusty bread and drizzled with a flavorful lemon rosemary oil...."
INGREDIENTS
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⅛ cup good olive oil
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1/4 pound large diced pancetta or bacon (optional - sub Parmesan rind in the broth)
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2 cups diced onions
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1 cup diced carrots
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1 cup diced fennel bulb (or sub celery)
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4 - 6 cloves garlic- rough chopped
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1 teaspoon freshly ground black pepper
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1/4 teaspoon crushed red pepper flakes, more to taste
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2 teaspoons salt, plus more to taste
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2-3 medium tomatoes - diced (or 1 can diced tomatoes)
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6 cups chopped lacinato kale
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Splash white wine
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6 cups chicken stock, preferably homemade (or use veggie stock)
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3 cups cooked cannellini beans - or use 2 cans cannellini beans (drained, minced), or great northern white beans
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1/2 cup chopped fresh Italian parsley leaves
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Grated pecorino or Parmesan - optional
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Toasty Bread
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Rosemary Lemon Garlic Oil-
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1/2 cup good olive oil
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zest of one large lemon
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4 cloves garlic, sliced
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few sprigs rosemary (or thyme, sage)
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