My Favourite Ribollita La Mia Ribollita Preferita Recipes
RIBOLLITA: TUSCAN BEAN + KALE SOUP
This classic Tuscan recipe for Ribollita is a simple, yet flavorful and filling kale and bean soup. It makes a hearty and delicious winter meal.
Provided by Nicole Gaffney (ColeyCooks.com)
Categories soup
Time 15m
Number Of Ingredients 18
Steps:
- Pour the olive oil in a large heavy bottomed pot and set it over medium heat. Add the pancetta and saute until it starts to give up its fat, about 6 minutes. Add the onions, celery and carrots with a generous pinch of salt and cook, while stirring, until translucent, about 8 minutes. Add the minced garlic and crushed red chile flakes and cook until fragrant, about 1 minute. Add the tomatoes and chicken stock, then use the back of a wooden spoon to break up the tomatoes a bit. Drain the beans and add to the pot along with the bay leaf and rosemary sprig. Bring up to a boil, then reduce to a simmer and cook until the beans have softened, about 2 hours, supplementing with water if it starts to become too thick. Taste, then adjust the seasoning with salt and pepper. Add in the chopped kale, stir, then simmer for about 10 minutes, or until the kale is cooked through. Stir in the parsley and set aside.
- Toast the sliced bread in the oven or toaster until golden brown, then immediately rub on all sides with the remaining whole garlic clove and drizzle generously with olive oil.
- Ladle the soup into bowls, drizzle with olive oil and top with grated pecorino Romano. Serve with garlic toasts for dipping.
Nutrition Facts : Calories 506 calories, Sugar 8.8 g, Sodium 1073.2 mg, Fat 15.1 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 64.9 g, Fiber 21.3 g, Protein 29.6 g, Cholesterol 22.5 mg
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