Ribollita
This rustic soup originates from Tuscany and hits all of the right notes with flavours of lemon, rosemary, and parmesan cheese. It is essential to serve…
Keywords
- originates
- blend
- cups
- chunk
- thicker
- rustic
- tuscany
- hits
- right
- notes
- flavours
- lemon
- rosemary
- crusty
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at growingchefsontario.ca.
Ingredients
- 1/4 cup olive oil
- 2 cups onions, diced
- 1 cup carrot, peeled and diced
- 1 cup fennel, diced
- 6 cloves garlic, roughly chopped
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 14 ozs can diced tomatoes
- 6 cups lacinato kale, chopped
- 1 lemon, zest and juice
- 1 sprig rosemary, finely chopped
- 1/2 cup white wine
- 6 cups vegetable stock
- 1 parmesan rind, plus 1/2 cup grated for surving
- 2 cans cannellini beans
- 1/2 cup flat leaf parsley, finely chopped
- 1/2 loaf crusty bread
- Salt to taste
