Servings: 6 people
Ingredients
- 1 large onion
- 3 medium carrots
- 2 celery stocks
- 8 garlic cloves
- 2 bunches of Tuscan kale
- 1 small wedge of parmesan, with rind
- 300 grams whole peeled canned tomatoes
- 1/2 loaf crusty country bread
- 1 can cannellini beans
- 2 grams chili flakes
Instructions
- Cut all your carrot, onion and celery in a medium dice, cut the onions intoa very fine dice.
- Smash and peeled the 8 garlic cloves, strip steams from the Tuscan kale and discard, wash them if they are gritty and tear the leaves into small pieces.
- Cut the rind of the Parmigiano and kept aside and grate the remaining.
- Place the tomatoes and their juices into a strainer set inside a bowl.
- Crash the pulp with your hands and keep the water.
- Tear the bread into small pieces with your hands.
- Heat the olive oil in a large Dutch oven pot; add the vegetables and season with salt and cook stirring occasionally until vegetables are soften but no colour.
- Add the tomato pulp to the vegetable mix and continue cook for 10 more minutes.
- Add the cannellini beans the parmigiano rind, tomato juice, red chilli flakes and 4 cup of water and bring to a boil.
- Add the kale pieces and allow to wilted, add half of the torn crusty bread peace’s and cook stirring occasionally. Taste and adjust the seasoning.
- Remove from the heat, place remaining bread on top of the stew and drizzle with a generous amount of olive oil.
- Transfer the pot in a preheated 375 degrees F oven and bake until thick and bubbling and bread in golden (approximately 15 minutes.)
- Ladle the stew soup into a bowl, drizzle each bowl with olive oil and grated parmigiano all over.
Notes
Buon Appetito!
Chef Notes: This is a wonderful soup typically from Tuscany made with hearty greens meaty beans rich olive oil bread and a wonderful umami from the Parmigiano.
Wine Pairing: Chianti
Juice Pairing: Carry Your Carotene
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