Hearty Ribollita

• 1 large onion
• 3 medium carrots
• 2 celery stalks
• 8 garlic cloves
• 2 bunches  kale
• 1 small wedge of Parmesan with rind
• 1 28-oz. can whole peeled tomatoes
• ½ loaf crusty bread~(about 10 oz.) (French works great) 
• ⅓ cup extra-virgin olive oil, plus more for drizzling
• Kosher salt
• 1 14-oz. can cannellini beans
• ¾ tsp. crushed red pepper flakes

DIRECTIONS:

Preheat oven to 450 degrees F.  Finely chop onion and transfer to a medium bowl.

Wash, peel, and trim 3 medium- carrots.  Cut in quarter-sized pieces and then add to bowl with onion. Next, cut celery into 1/2 inch pieces and add to carrots and onion. Peel 8 garlic cloves and add to bowl. 

Wash kale and strip stems adding the kale to the side. Cut off one small parmesan rind and set aside.

Set strainer in a medium bowl. Add the canned tomatoes and their juices in the strainer. Let the bowl collect the juices (do not throw it out, you will need it later).  Squeeze tomatoes and crush them with your hands (don't wear a white shirt!).

Tear 1/2 of crusty bread loaf into 1.5" pieces.

Heat 1/3 cup olive oil in a medium Dutch oven or heavy pot over medium. Add bowl of chopped veggies and  ~2 tsp of salt to dutch oven stirring occasionally, until vegetables are softened but not browned,~ 8–10 minutes.

Lift strainer full of tomatoes. Add tomatoes (but not juices) and cook, stirring occasionally, until some of the liquid is cooked off ~10 minutes. Let the tomatoes slightly caramelize before adding the liquid back in, this helps add extra flavor! (Remember: Reserve the juices, you’re going to use them soon).

While tomatoes are cooking, drain and rinse cannellini beans and  add to pot along with the Parmesan rind, tomato juices, 3/4 tsp. red pepper flakes and 4 cups of water. Bring to a simmer.  

Add the kale and stir, allowing the kale to wilt. Add in 1/3-1/2 of the bread pieces and stir. Add salt and pepper, adjust to taste.

Place the rest of the bread on top and drizzle generously with olive oil.

Transfer to oven and bake for 10-15 minutes. We recommend putting on broil for 1-2 min to get bread on top really crisp! ( make sure it doesn't burn!).

Place in a bowl and top with a little more olive oil and fresh parmesan cheese. Enjoy!