Ribollita (Tuscan White Bean Soup), a recipe by dylan - Little Chefs

Ingredients

• 1/8 cup good olive oil
• 1/2 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 – 6 cloves garlic- rough chopped
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes, more to taste
• 2 teaspoons salt, plus more to taste
• 2–3 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
• 1/2 cup chopped fresh Italian parsley leaves
• Grated pecorino or Parmesan – optional or try vegan parmesan
• Squeeze of lemon
• Crusty Bread