I always think of this comforting soup as the kale and asparagus begin coming up in our family garden, as it is now. Traditionally a Tuscan soup often served in the coldest days of fall, this is a fresh ... and springy twist to a favorite.
Spring Ribolitta
Ingredients
2 teaspoons olive oil
4 slices turkey bacon
1 cup chopped yellow onion (1 onion)
1 cup chopped carrots (3 carrots)
1 cup chopped celery (3 stalks)
3 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can pureed tomatoes
4 cups coarsely chopped cabbage
4 cups coarsely chopped kale
1 bay leaf
1 sprig fresh rosemary
6 cups chicken stock, preferably homemade
1 small bunch asparagus, cut into 1-inch diagonal slices (about 10 spears)
2 cans great northern white beans (rinsed and drained)
salt and pepper to taste
1 loaf ciabatta or Italian bread
1/2 cup freshly grated Parmesan, for serving
Directions
In a large stock pot or dutch oven, add bacon and onion, cooking over medium-low heat for 7 to 10 minutes or until the onions are translucent. Add the carrots, celery, garlic, pepper, and red pepper flakes. Cook over until vegetables are tender. Add pureed tomatoes, cabbage and kale and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
Add the 6 cups chicken stock and the bay leaf to the soup. Bring to a boil then reduce to a simmer and cook over low heat for 20 minutes. Add the drained beans and asparagus and continue cooking for another 5 minutes. Remove bay leaf and rosemary stem.
Slice ciabatta or Italian bread and place in the bottom of each serving bowl. Add ladles of soup over the bread and garnish with sprinkled Parmesan cheese and even a drizzle of good olive oil if you like.
Enjoy the spring bounty.
