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Per serving
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- 1
Make the rosemary lemon oil
In a small jar or bowl, stir together 1/2 cup olive oil, the zest of the lemon, 2 sliced garlic cloves, and the rosemary sprigs. Let it sit on the counter while you make the soup so the flavors bloom.
- 2
Sweat the aromatics
In a large heavy pot or Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the diced onions and cook 6 to 8 minutes, until soft and translucent. Lower the heat, add the diced carrots, diced fennel, remaining chopped garlic, salt, black pepper, and red pepper flakes, and cook another 7 to 9 minutes until the vegetables are tender.
- 3
Add tomatoes and kale
Stir in the diced tomatoes and chopped lacinato kale along with a splash of white wine. Keep cooking and stirring occasionally for 7 to 8 minutes, until the kale wilts down and everything smells rich.
- 4
Simmer
Pour in the vegetable stock and add the drained cannellini beans. Bring to a boil, then reduce the heat and simmer gently for 15 minutes. For a thicker soup, mash a cup of the beans against the side of the pot and stir it back in.
- 5
Finish and serve
Stir in the chopped parsley and taste for salt and pepper. Ladle into bowls, drizzle generously with the rosemary lemon oil, and finish with grated Parmesan. A piece of crusty bread on the side is the whole point.
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Tuscan Ribollita (White Bean and Kale Soup)
Created by: WholeFoodWendy
Ingredients
- 2 tbsp olive oil
- 2 cup onions
- 1 cup carrots
- 1 cup fennel bulb
- 6 garlic cloves
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
- 2 tsp salt
- 14 oz diced tomatoes
- 6 cup lacinato kale
- 1/4 cup white wine
- 6 cup vegetable stock
- 3 cup cannellini beans
- 1/2 cup fresh parsley
- 1 lemon
- 2 fresh rosemary
- Parmesan cheese
Instructions
- Make the rosemary lemon oilIn a small jar or bowl, stir together 1/2 cup olive oil, the zest of the lemon, 2 sliced garlic cloves, and the rosemary sprigs. Let it sit on the counter while you make the soup so the flavors bloom.
- Sweat the aromaticsIn a large heavy pot or Dutch oven, heat the 2 tablespoons olive oil over medium heat. Add the diced onions and cook 6 to 8 minutes, until soft and translucent. Lower the heat, add the diced carrots, diced fennel, remaining chopped garlic, salt, black pepper, and red pepper flakes, and cook another 7 to 9 minutes until the vegetables are tender.
- Add tomatoes and kaleStir in the diced tomatoes and chopped lacinato kale along with a splash of white wine. Keep cooking and stirring occasionally for 7 to 8 minutes, until the kale wilts down and everything smells rich.
- SimmerPour in the vegetable stock and add the drained cannellini beans. Bring to a boil, then reduce the heat and simmer gently for 15 minutes. For a thicker soup, mash a cup of the beans against the side of the pot and stir it back in.
- Finish and serveStir in the chopped parsley and taste for salt and pepper. Ladle into bowls, drizzle generously with the rosemary lemon oil, and finish with grated Parmesan. A piece of crusty bread on the side is the whole point.