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Ribollita

Rodney Strong - Ribollita

Ingredients

Parmesan Broth:
6 cups water
8 ounces parmesan cheese rinds
1/2 fennel bulb, halved
1 yellow onion, peeled and quartered
4 cloves garlic, peeled
10 peppercorns
1 teaspoon coriander seed, toasted and smashed
1/2 bunch parsley stems
Kosher salt

Ribollita:
3 tablespoons olive oil
1 cup torn day-old rustic bread
Kosher salt
8 oz sweet Italian sausage
1 cup yellow onion, small diced
3/4 cup carrots, peeled and small diced
3/4 cup celery small diced
1 tablespoon garlic, thinly sliced pinch chili flakes
1 bunch lacinato kale; cleaned, deribbed and torn to bite-sized pieces
1 cup chardonnay
1 cup diced san marzano tomatoes
1 cup cooked cannelini beans
4 cups parmesan broth
Shaved parmesan
Extra virgin olive oil

Parmesan Broth:

Directions

Make the parmesan broth by bringing all ingredients to a boil in a large pot. Reduce to a simmer for 1 1/2 hours.

Adjust seasoning as needed with salt, and pour through a fine mesh strainer.

For the ribollita, preheat oven to 350°F.

In a skillet, heat the olive oil and toss in the bread cubes to toast; season with salt. Toast, stirring occasionally, until golden brown and crunchy, about 15 minutes. Let croutons cool.

Heat a heavy-bottomed soup pot over medium-high heat and brown sausage, breaking up with a wooden spoon, about 5 minutes.

Add onion, carrots, celery, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender, 20–25 minutes.

Add kale, wine, tomatoes, beans, and parmesan broth, and bring to a boil. Reduce heat and simmer for an additional 45 minutes.

Ladle out soup and top with croutons.

Serve topped with Parmesan and drizzled with good olive oil.

 

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