Ribollita | Growing Chefs! Ontario

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