Code of Conduct
Code of Conduct
Ribollita (Tuscan White Bean Soup)
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
In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
Add the stock and beans. Bring the soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
Stir in fresh Italian Parsley. Adjust salt if necessary.
Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan and crusty bread.
Delicious parmesan soup
This recipe originally from https://www.feastingathome.com/ribollita-recipe/