Ingredients:
Adapted from "Food And Wine" magazine
- 3 strips bacon, finely cut
- 3 large celery ribs, diced
- 2 large carrots, diced
- 1 onion, diced
- 1 shallot, diced
- 4 cloves garlic, diced
- 2 cups cannelloni beans, soaked and boiled
- 1 bunch Lacinato kale, deveined and chopped
- 1 bunch red chard, deveined and chopped
- One 28-ounce can diced tomatoes
- 4 thyme springs, the leafs finely chopped
- 1 rosemary spring, the leafs finely chopped
- Salt and black pepper to taste
- 1 tsp pimenton
- 1 tsp crushed red pepper flakes
- 4 cups vegetable stock
- 2 tbsp sherry vinegar
- 1/2 cup grated Parmesan
- 1 tbsp good quality olive oil

Add the tomatoes, greens, thyme, and rosemary, and cook stirring occasionally, until the tomato juices are evaporated. Season with salt and pepper. Add the stock and beans to the pot. Simmer over low heat for 30 minutes.
At the end stir in the vinegar, and the olive oil. Serve with Parmesan and crusty bread.
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