Ribollita (Tuscan White bean Stew )

Description

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.

Ingredients

• 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
• 2–3 medium tomatoes – diced (or 1 can diced tomatoes)
• 6 cups lacinato kale, chopped
• Splash white wine
• 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

Rosemary Lemon Garlic Oil (for drizzling)