Ribollita

Prep time:
Cook time:
Total time:
Serves: 6

Ingredients

  • 4 slices (74g) bacon, diced (1 tbs olive oil if not using bacon)
  • 2 cloves garlic, crushed
  • 3 large carrots, sliced into coins
  • 3 ribs of celery, diced
  • 1 medium onion, diced
  • 4 cups (1L) vegetable broth
  • 1 small bunch lacinato kale, ribs removed & leaves torn into pieces
  • 1 can (15-ounces/425 grams) white beans (1 ¾ cups)
  • I can (14-ounces/400 grams) diced tomatoes
  • 2-inch piece (116g) of Parmesan Rind
  • 2-inch piece (63g) of French Bread, torn into bite size pieces

Instructions

  1. Add the bacon to a medium pot over medium-high heat. Sauté until browned and crisp. Using a slotted spoon, transfer to a paper-towel lined plate to drain.
  2. Add the garlic, carrots, celery, and onion to the bacon drippings in the pot. Sauté until slightly softened.
  3. Stir in the vegetable broth, cheese rind, diced tomatoes and bacon. Bring to a boil then reduce to a gentle simmer for 10 minutes.
  4. Add white beans and kale. Stir. Cover the pot, and cook for 10 minutes. Add the bread cubes, and let stand off the heat a few minutes so the bread can soak up the soup a bit. Be sure to remove & discard the cheese rind before serving.