Ribollita – Tuscan White Bean Soup
Servings: 6
Ingredients
- 1/8 cup olive oil
- 2 cups onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 6 cloves garlic minced
- 1 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes
- 2 tsp kosher salt
- 14 oz can diced tomatoes
- 6 cups lacinato kale chopped
- splash white wine
- 6 cups vegetable stock
- parmesan rind
- 2 can cannellini beans drained and rinsed
- 1/2 cup fresh Italian parsley leaves chopped
- grated pecorino or Parmesan
- crusty bread
Rosemary Lemon Garlic Oil
- 1/2 cup olive oil
- zest of one large lemon
- 4 cloves garlic sliced
- fresh rosemary sprigs
Instructions
- Make the Lemon Garlic Rosemary Oil – place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
- In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
- Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
- Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
- Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
- Stir in fresh Italian Parsley. Adjust salt if necessary.
- Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.
Notes
Adapted from: Tuscan Bean Soup (Ribollita!) | Feasting At Home