Ribollita

How is it that we are already deep into October, my favorite month of the year? Did fall sneak up on you as fast as it did on me? While relishing in the gorgeous fall weather on my walk home from the gym I was inspired to cook. I found the perfect recipe on food52, my favorite food website right now; the recipe was written by la domestique, a blogger from Boulder (I changed the recipe a little, but not much). It is ribollita, a soup from Tuscany.

Chopping the vegetables felt like somewhat of a luxury in this incredibly busy day, with a mile-long to-do list that has yet to be finished. It was sort of therapeutic actually. The result was a warm and delicious soup, an apartment that smells of stewed tomatos and thyme, and a much happier me.

Ribollita

Olive oil, a few turns of the pan

2 cloves garlic, thinly sliced

1 red onion, chopped

1/4 teaspoon crushed red chili pepper flakes

1 carrot, chopped

1 potato, peeled and diced (I left this out)

1 rib of celery, chopped

28 ounces diced tomatoes

2 teaspoons dried thyme leaves (fresh if you have them)

1 pound kale (cavolo nero is recommended), trimmed and chopped into bite sized pieces

15 ounces cannellini beans

4 slices of prosciutto, chopped (optional)

2 cups chicken stock (vegetable stock if preferred)

2 cups water

4-6 thick slices of country bread, torn into pieces (to be honest, I left this out; I don't advise this, as I'm sure it is even more amazing with the bread)

Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add garlic, onion, and crushed red chili pepper flakes. Cook for about 5 minutes, until the onions are translucent.

Next add the chopped carrot and celery along with a pinch of kosher salt. Cook for 10 minutes.

Add the tomatoes along with the thyme, 2 cups stock, and cup of water. Bring to a simmer, turn the heat down and partially cover with the lid. Simmer for about 20 minutes.

Add the kale and a cup of water along with freshly ground pepper. Partially cover the pot and simmer for 10 minutes.

Add the beans and prosciutto; simmer for 5 additional minutes. Stir in the bread and top with grated parmesan cheese.