RibollitaCourse: Lunch DinnerCuisine: Italian
This soup is delicious and always better made a day before. It is perfect with crusty bread and a little pecorino grated on top. I can even get my kids to eat this. It is more like a stew and I use homemade chicken broth but you can use vegetable broth for vegetarian and vegan cooking.
6 Tablespoons extra virgin olive oil, divided
1 large onion, chopped
3 cloves garlic, chopped
2 leeks, cleaned and chopped
2 celery stalks, chopped
2 carrots, chopped
1 large yukon gold potato, cleaned and cubed into 1/2 inch cubes
1 fennel bulb, trimmed, quartered and sliced crosswise
1 large pinch of dried thyme
1 bunch kale, cut into ribbons about 6 cups
1 bunch chard, cut into ribbons about 6 cups
1 28oz can of diced tomatoes
2 15oz cans of white beans
1 cup farro, optional
1 2 inch piece of parmesan rind
6-8 cups chicken broth
- Heat 3 Tablespoons of oil in a large Dutch oven, add onion and sprinkle with salt, sauté until translucent. Add the chopped garlic and stir for 2 minutes. Add the leeks, celery, carrots, potato, fennel, and thyme. Cook until vegetables are very tender and begin to brown about 18 minutes.
- Add the kale, chard, can of tomatoes, parmesan rind, farro and broth. Bring to a boil and reduce heat to low and cover and simmer 1 1/2 hours.
- Add the beans, more broth if needed. Season with red pepper flakes, salt, and generous amount of fresh ground pepper. Cook for 15 more minutes. The soup can be served now with hot bowls and sliced toasted bread or cooled and refrigerated overnight.
- Reheat soup, serve in hot bowls and drizzle with olive oil.