“Ribollita”, Toasted Baguette, Parmeggiano Reggiano

“Ribollita”, Toasted Baguette, Parmeggiano Reggiano

Equipment List

• Pot

• Cast Iron Pan

Ingredients List

• 2 Tb Olive Oil

• 1/2 Cup White Onion, sliced

• 1 Clove Garlic, sliced

• 1/4 cup White Wine

• 1 Can Cannellini Beans

• 1/2 Cup Tuscan Kale, chopped

• 1/2 Cup Pomodoro

• 1 Tb Parsley, chopped

• Salt and Pepper to taste

• 1 Piece Toasted Baguette

• Thyme Leaves and Grated Parmeggiano Reggiano for garnish

Method

Begin by adding the olive oil to the pot and heat on medium high. Add in the onions and garlic and soften. Deglaze with white wine and cook off the alcohol. Add in the cannellini beans and cover with water. Add in the kale, pomodoro, parsley and let the soup cook until all of the flavors combine, about 20-30 minutes. Season with salt and pepper.

Add in olive oil to a cast iron pan and heat to the almost-smoking point. Add in the baguette and toast, then reserve.

Plate the soup into a soup bowl and garnish with grated parmeggiano reggiano, thyme leaves and toasted baguette.