Getting Warmer…

It may seem strange to be reading this hearty soup recipe as the temperature outside continues to soar, but hear me out: With bathing suit season upon us, we need filling, flavorful, low-fat food now more than ever. And, on many levels, this soup fits that bill.

Ribollita, basically a soup with stale bread as an ingredient, is a staple in Tuscany and my version is a riff on the classic. To keep this on the safe side of figure-friendly, I cut down the bread to just one roll (ciabatta is great but any crusty white bread will work), plussed up the kale portion and threw in a hint of spice to pack a maximum flavor punch. Although beef stock really does add a richness that I think is critical, you can make this vegetarian friendly by using vegetable or wild mushroom stock and skipping the bacon. And, yes, it adds a few extra calories, but I can’t in good consciousness omit the grated Parm on top.

Ribollita con Verdure
Serves 4

3 tbsp. extra-virgin olive oil
4 thick slices bacon, chopped
2 sprigs fresh rosemary, leaves finely chopped
4 sprigs fresh thyme
6 cloves garlic, chopped
1 medium onion, finely chopped
2 medium carrots, diced
1 medium zucchini, cut into thin slices
sea salt and black pepper
½ c. dry red wine
1 tsp. red pepper flakes
15 oz. can of diced tomatoes
5 c. beef stock
1 stale ciabatta roll, roughly chopped
15 oz. can of cannellini beans
4 cups chopped kale
hot sauce, to taste (start with ½ tsp.)
½ c. grated Parmesan

In a large soup pot over medium-high heat, add the oil and bacon and render 4 minutes, until the bacon is almost crispy. Add the rosemary, whole sprigs of thyme, garlic, onion, carrots and zucchini and season with salt and pepper. Sauté 7 to 8 minutes. Add the wine to deglaze the pot and cook until half of the liquid has evaporated.

Sprinkle in the red pepper flakes and stir in the tomatoes and beef stock. Bring the soup to a boil, then reduce heat to low and stir in bread and beans. Gradually add the kale and wilt into the soup. Simmer for 10 minutes, stirring soup as it simmers until slightly thickened.

Remove pot from heat and add the hot sauce. Adjust seasonings to taste. Ladle into bowls and top each serving with the cheese.