Ribollita

Directions Print

1. Medium dice the onions, celery, and carrot. Mince the garlic. Split the zucchini in half, then slice to 1/3 inch. Drain and rinse the beans. Tear the kale into large pieces. Prepare the chicken soup base into 1 gallon of chicken stock, if not using fresh stock.
2. Sauté mirepoix, in olive oil, until softened. Season with salt and black pepper.
3. Add the garlic and crushed red pepper. Sauté for one minute, until fragrant.
4. Add the stock and hand-crush the tomatoes into the pot. Bring to a boil. Reduce to a simmer. Taste and adjust seasoning.
5. Stir in the white beans, zucchini and chopped greens. Remove from heat.
6. Garnish with extra virgin olive oil, fresh ground black pepper, and grated pecorino romano.