Ribollita | Rodney Strong Vineyards Sonoma County

Ingredients

• 6 cups water
• 8 ounces parmesan cheese rinds
• 1/2 fennel bulb, halved
• 1 yellow onion, peeled and quartered
• 4 cloves garlic, peeled
• 10 peppercorns
• 1 teaspoon coriander seed, toasted and smashed
• 1/2 bunch parsley stems
• Kosher salt
• 3 tablespoons olive oil
• 1 cup torn day-old rustic bread
• 8 oz sweet Italian sausage
• 1 cup yellow onion, small diced
• 3/4 cup carrots, peeled and small diced
• 3/4 cup celery small diced
• 1 tablespoon garlic, thinly sliced pinch chili flakes
• 1 bunch lacinato kale; cleaned, deribbed and torn to bite-sized pieces
• 1 cup chardonnay
• 1 cup diced san marzano tomatoes
• 1 cup cooked cannelini beans
• 4 cups parmesan broth
• Shaved parmesan
• Extra virgin olive oil