Ribolitta (Tuscan White Bean Soup)
3 tablespoons of olive oil.
4-6 rashers chopped pancetta or bacon (optional)
2 large carrots, diced
2 medium onions, diced
3 stalks of celery, chopped
4 cloves of garlic roughly chopped
1 x 400 g can of diced tomatoes or 3-4 diced tomatoes, diced
1 large bunch of Kale (cavolo nero), chopped
6 cups of chicken stock
Freshly ground pepper
2 teaspoons of salt
1/2 teaspoon crushed chilli flakes
Splash of white wine
2 cans of white cannellini beans (drained and rinsed) or 3 cup of cooked cannellini beans
rind of parmesan cheese (optional, adds great flavour)
1/2 cup fresh Italian parsley leaves, chopped
Grated parmesan or pecorino cheese
In a large heavy based saucepan, heat the oil and add the onions and pancetta and saute for 6 minutes
Add the carrots, celery, garlic, salt, pepper, chilli flakes and cook for another 8 minutes or until vegetables are tender.
Add the wine, tomatoes and kale and continue to saute for 8 minutes
Add beans, parmesan rind(if using) and then stock. Bring the soup to the boil and simmer for 15 minutes.
Stir in the parsley.
Serve with grated parmesan and crusty bread