Shelly's Recipe

RIBOLLITA

Category: Soups

2 tbsp olive oil, plus extra for drizzling
4 large garlic cloves, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 bay leaf
Coarse salt
Black pepper
2 (16 oz) cans small white cannelloni beans
6 cups chicken broth
2 cups tomato sauce
3 cups kale, stems discarded
1 lb baked ham, cut into 1 inch cubes
3 cups day-old Italian bread, crust removed and bread torn into pieces (about 1/2 loaf)
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggino cheese, for garnish

Heat a deep, heavy bottomed pot over medium heat. Combine first 6 ingredients in the pot. Season vegetables with salt and pepper; saute until they begin to soften, about 5-7 minutes. Add next 5 ingredients. Bring to a boil over medium-high heat. Remove lid; stir in bread. Stir soup, incorporating bread as it breaks down. When soup becomes thick and bread is distributed evenly, adjust seasoning. Serve the soup in shallow bowls, garnish with onions, a drizzle of olive oil and cheese. Serves 4