Growing Chefs! Ontario Ribollita

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 this with crusty bread. If you prefer a thicker soup, blend a couple cups of the soup with a chunk of bread and add it back.
Difficulty
Intermediate
Yield
Serves 6 to 8
Ingredients
1/4 cup olive oil2 cups onions, diced1 cup carrot, peeled and diced1 cup fennel, diced6 cloves garlic, roughly chopped1 teaspoon freshly ground black pepper1/2 teaspoon crushed red pepper flakes14 ozs can diced tomatoes6 cups lacinato kale, chopped1 lemon, zest and juice1 sprig rosemary, finely chopped1/2 cup white wine6 cups vegetable stock1 parmesan rind, plus 1/2 cup grated for surving2 cans cannellini beans1/2 cup flat leaf parsley, finely chopped1/2 loaf crusty bread Salt to taste
Equipment
Measuring spoonsMeasuring cupsLarge potMixing bowls of various sizesWooden spoonBlenderCutting boardChef’s knifePeelerRaspTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Dice the onion, fennel, and peel and dice the carrot. Peel and roughly chop the garlic.

Remove the rosemary from the stem and finely chop the rosemary. Remove the leaves from the parsley and discard the stems, finely chop the parsley.

Remove the kale leaves from the stem and finely chop the kale leaves, and discard the stems.

Remove the lemon zest using a rasp, and cut the lemon in half and juice the rest of the lemon.

Measure out the black pepper, red pepper flakes, white wine, vegetables stock, and open, drain and rinse cannellini beans.

Cut the rind off of a piece of parmesan, and then using a rasp grate about ½ cup parmesan cheese.

Get Cooking!

In a large pot, saute olive oil with onion over medium high heat. Cook for about 5 minutes until translucent.

Add the carrot and fennel and cook for another 4 – 5 minutes until softened.

Add the garlic and rosemary and cook another minute until fragrant. Add the white wine to deglaze and then add in the vegetable stock.

Add the kale, lemon zest and juice, parmesan rind, black pepper, and red pepper flakes into the soup. Add the cannellini beans.

Let the soup simmer 2030 minutes until the kale is softened, and add salt to taste. Towards the end of the cooking time, transfer ½ cups of the soup to a blender with a large handful of crusty bread cut into chunks. Puree, and transfer back into the soup to thicken the soup.

Stir in the parsley, and season to taste with salt and pepper. Serve with grated parmesan, and crusty bread, drizzled with more olive oil if desired.