Ribollita | Command Cooking

Ingredients

• ***For the rosemary lemon garlic oil:***
• 1/2 cup olive oil
• zest of one large lemon
• 4 cloves garlic, sliced
• 2 sprigs rosemary, thyme, or sage
• ***For the soup:***
• 1/8 cup olive oil
• 1/2 cup pancetta or bacon, chopped, optional
• 2 cups onions, diced
• 1 cup carrots, diced
• 1 cup fennel bulb or celery, diced
• 4 cloves garlic, roughly chopped, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, plus more to taste
• 2 teaspoons salt, plus more to taste
• 3 medium tomatoes, diced
• 6 cups lacinato kale, chopped
• white wine, to taste
• 6 cups stock, chicken or vegetable
• parmesan rind, optional
• 3 cups cannellini beans, cooked, drained, and rinsed
• 1/2 cup fresh Italian parsley leaves, chopped
• pecorino or parmesan, grated, optional, for topping
• crusty bread, optional, for serving