Kale (cavolo nero) Ribollita Recipe

 Ingredients:

1 loaf Ciabatta Bread (1 day old ) and some Extra Virgin Olive Oil, garlic powder, dry parsley

3 Tsp Avocado Oil

1 red Onion chopped

2 Celery stalks chopped

3-4 Carrots peeled and chopped

Salt and Pepper

6 Garlic cloves finely chopped

28 oz canned whole San Marzano Tomatoes or 5 medium Tomatoes 

6 cups cavil nero/ lacianto/ Tuscan Kale or 1 lb 

splash of dry White Wine if you have any - optional

2 Water

4 cups Vegetable Broth

2 15 oz cans Cannellini Beans drained and well rinsed ( i could add 1 more can of beans, in this case add 1 more cup of water to the recipe, total 2) or 3 cups cooked cannelloni beans

Bay leaf

1 tsp dry oregano / dill / parsley / crushed red pepper flakes - anything you like

Fresh Italian Parsley

Instructions:

1. First lets do the bread. 10 min only. 

Preheat the oven 375F. Tear the bread into very large pieces. Put it on a pan, drizzle with olive oil, sprinkle with garlic powder and parsley. Bake for 10 min. Take it out and let it sit till the Ribollita is ready.

2. In a large cooking pot 8 Qt or Dutch Oven heat Avocado Oil over medium heat. Add Onion and sauté on medium for 6-8 min. Lower the heat to medium low heat, add carrots, celery, garlic, salt and pepper, chili flakes cook for 7-9 min tossing regularly until vegetables are tender.  

3. Add the Tomatoes and Kale and white wine. Cook for 7-8 min and don't forget to stir. Keep breaking the tomatoes with a wooden spoon.

4. Add the stock and the beans. Bring the soup to the boil, turn the heat down and shimmer for 15 min.

5. Sir in fresh Italian Parsley. 

Enjoy!

"Kale may be the world's most overhyped healthy vegetable." - William W. Li, MD

Tips:

when buying kale, look for bunches with intact leaves and firm stems. Cut the leaves away from the inedible fibrous stem, then chop the leaves.