Tuscan Bean Soup (Ribollita!)

feastingathome.com

Markgilbertson

subheading: UNITS USM ½X:

⅛ cup good olive oil

½ cup chopped pancetta or bacon - optional (feel free to leave this out, or sub vegan bacon)

2 cups diced onions

1 cup diced carrots

1 cup diced fennel bulb (or sub celery)

4 to 6 cloves garlic- rough chopped

1 teaspoon freshly ground black pepper

¼ teaspoon crushed red pepper flakes, more to taste

2 teaspoons salt, plus more to taste

2 to 3 medium tomatoes - diced (or a 14-ounce 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, rinsed), or great northern white beans

½ cup chopped fresh Italian parsley leaves

Grated pecorino or Parmesan - optional or try vegan parmesan

Crusty Bread

subheading: Rosemary Lemon Garlic Oil ( for drizzling):

½ cup good olive oil

zest of one large lemon

4 cloves garlic, sliced

few sprigs rosemary (or thyme, sage)

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