Tuscan Ribollita

By Shelly Kahle
I planted kale in my garden the last 2 summers, so i have found some recipes to use it in. Here is one that I tried and absolutely loved.

3 garlic cloves, peeled and minced
1 small onion, peeled and chopped
3-4 carrots, peeled and chopped
2 celery stalks, chopped
4 oz. of bacon chopped
2 tbsp. olive oil
1 15 oz. can whole peeled tomatoes
2 cans cannellini beans, drained and rinsed
4 cups chicken broth
1 sprig fresh rosemary
1bunch kale, roughly chopped
salt and pepper to taste
grated parmesan cheese

In a large pot over medium heat, sauté the first 5 ingredients in the olive oil for 5 minutes. Add the tomatoes and their juices along with the beans, broth and rosemary until the beans break apart, about 1 hour. Add the kale and cook for 5-7 minutes more. Remove the rosemary stem.
Serve with grated parmesan cheese.

Serves 6