Ribollita.

I received this recipe from my friend and co-worker Al, and it sounded delicious.  So for Sunday supper and a weeks worth of lunch I whipped up a batch.  It was easy and is full of good-for-you ingredients, and it is delicious- thanks Al!

Tuscan Ribollita

Print This Recipe (Recipe Cookie Magazine)

• 3 cloves garlic, peeled & smashed
• 1 small onion, peeled & roughly chopped (all i had was a red onion)
• 1 carrot, peeled & chopped
• 1 celery stalk, chopped
• 4 oz. pancetta chopped
• 1/2 cup olive oil
• 1 15oz. can whole peeled tomatoes
• 3 15 oz. cans cannellini beans, drained & rinsed
• 2 cups chicken broth
• 1 sprig fresh rosemary
• 1 bunch kale, roughly chopped
• 1/2 cup toasted bread crumbs
• grated parmesan

1. In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
2. Add the tomatoes and their juices, along with the beans, broth & rosemary.  Simmer, covered until the beans break apart, about an hour.
3. Add the kale and cook for 5 to 7 mins more.  Stir in the bread crumbs and serve, drizzled with the remaining olive oil & sprinkled with cheese.