Tuscan White Bean and Kale Soup (Ribollita).

Ingredients:

2 tbsp extra virgin olive oil

1 medium leek, diced (white and light green parts only)

1 medium carrot, diced

2 celery ribs, diced

4 garlic cloves, finely chopped

½ tsp red chili flakes

250 g (½ lb) cherry tomatoes, halved

½ tbsp fresh thyme, finely chopped

½ tbsp fresh rosemary, finely chopped

2 x 400 g (14 oz) cans cannellini beans, drained and rinsed

1.5 liters (6 cups) vegetable stock

1 bunch cavolo nero (Tuscan kale), stems removed, shredded

2 tbsp fresh parsley, chopped

Salt and pepper to taste

Instructions:
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