Name: Ribollita Toscana
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Cuisine: Italian
Ingredients: 1/2 cup DeLallo Extra Virgin Olive Oil; 2 small onions, minced; 2 large carrots, peeled and minced; 2 large stalks celery, minced; 1 clove garlic; 1/2 cup Italian flat-leaf parsley, minced; DeLallo Sea Salt Grinder; Freshly ground black pepper; 1 (14-ounce) can DeLallo Organic Italian Diced Tomatoes, drained; 2 (14-ounce) cans DeLallo Cannellini Beans, rinsed; 2 quarts water; 2 bunches fresh kale, roughly chopped; 1/2 pound country bread, air-dried and crumbled

Ribollita Toscana

Tuscan soup is an Italian classic made with cannellini beans, kale, tomatoes, dried bread & a soffritto of garlic & vegetables. The perfect cold-weather meal. (* If you prefer a meatier taste to your soup, an ounce or two of pork works well in this dish for flavoring. *We suggest to use Tuscan kale when in season Sept – Oct, also called dinosaur kale).

Ingredients

1/2 cup DeLallo Extra Virgin Olive Oil

2 small onions, minced

2 large carrots, peeled and minced

2 large stalks celery, minced

1 clove garlic

1/2 cup Italian flat-leaf parsley, minced

DeLallo Sea Salt Grinder

Freshly ground black pepper

1 (14-ounce) can DeLallo Organic Italian Diced Tomatoes, drained

2 (14-ounce) cans DeLallo Cannellini Beans, rinsed

2 quarts water

2 bunches fresh kale, roughly chopped

1/2 pound country bread, air-dried and crumbled

Directions

Make a soffritto by heating the olive oil in a large soup pot over medium heat. Add the vegetables and sauté, stirring every few moments to cook evenly. Cook the soffritto until it becomes a deep golden color. A good soffritto takes a little practice to get right. Don't let you soffritto burn!

Purée 1 cup of the cannellini beans with 1 cup of water and set aside. This will be used to thicken the soup.

To the soup pot containing the soffritto, still over medium heat, add the parsley and a little salt and pepper. Add the tomatoes to the soffritto mixture and cook for about 5 minutes, stirring constantly. Add the cannellini beans and stir well. Add the bean purée to the pot, as well as the rest of the water. Stir and bring to a slow boil*.

Add the kale, stir well and bring to a slow boil again. Stir the bread into the soup and reduce the heat to low. Cover and simmer on low for 2 hours. Check the flavors every 30 minutes or so and add salt and pepper to taste.

Serve in heated earthenware bowls with filone bread (you may substitute any dense rustic Italian bread), an assortment of olives and Chianti wine.