Ribollita! (Tuscan White Bean Soup)

Ingredients

• 1/8 cup olive oil good
• 1/2 cup pancetta chopped, or bacon –optional, feel free to leave this out, or sub turkey bacon
• 2 cups diced onions
• 1 cup carrots diced
• 1 cup fennel bulb diced, or sub celery
• 6 cloves garlic rough chopped
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes more to taste
• 2 teaspoons salt plus more to taste
• 2 medium tomatoes – diced, or a 14-ounce can diced tomatoes
• 6 cups lacinato kale chopped
• white wine Splash
• 6 cups chicken or veggie stock
• Parmesan rind optional, but adds depth and flavor
• 3 cups cannellini beans cooked, – or use 2 cans cannellini beans, drained, minced, or great northern white beans
• 1/2 cup fresh Italian parsley leaves chopped
• grated pecorino or Parmesan – optional
• crusty bread
• garlic oil Rosemary Lemon, for drizzling
• 1/2 cup olive oil good
• 1 large lemon
• 4 cloves garlic sliced
• 3 sprigs rosemary or thyme, sage

Nutrition

• Calories : 600 calories
• Carbohydrate : 33 grams
• Cholesterol : 130 milligrams
• Fat : 30 grams
• Fiber : 4 grams
• Protein : 52 grams
• SaturatedFat : 5 grams
• Sodium : 1020 milligrams
• Sugar : 4 grams