Ribollita ( Tuscan White bean Stew )

Name: Ribollita ( Tuscan White bean Stew )
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1/8 cup good olive oil; 1/2 cup chopped pancetta or bacon –optional (feel free to leave this out, or sub turkey bacon); 2 cups diced onions; 1 cup diced carrots; 1 cup diced fennel bulb (or sub celery); 4 – 6 cloves garlic- rough chopped; 1 teaspoon freshly ground black pepper; 1/4 teaspoon crushed red pepper flakes, more to taste; 2 teaspoons salt, plus more to taste; 2-3 medium tomatoes – diced (or 1 can diced tomatoes); 6 cups lacinato kale, chopped; Splash white wine; 6 cups chicken or veggie stock; Parmesan rind (optional, but adds depth and flavor); 3 cups cooked cannellini beans – or use 2 cans cannellini beans (drained, minced), or great northern white beans; ——–; 1/2 cup chopped fresh Italian parsley leaves; Grated pecorino or Parmesan – optional; Crusty Bread; ½ cup good olive oil; zest of one large lemon; 4 cloves garlic, sliced; few sprigs rosemary (or thyme, sage)

Instructions

Prep:15minCook:50min

A hearty flavorful Tuscan Soup recipe with lacinato kale, cannellini beans and garden vegetables, served with crusty bread and drizzled with a flavorful lemon rosemary oil. See notes for vegan option.

Updated at: Sat, 05 Dec 2020 10:09:02 GMT