How are you? In shock that the first month of the year has already snuck away? Mmmhmm. For me, it takes an extreme level of conscientiousness to prevent time from slip-sliding away, especially as I get older and especially with an infant. In fact, one of the reasons I adore cooking lies in its inherent ability to ground me into the present moment. When I’m cooking, or creating in any capacity, I am purely here and now, feeling and tasting my way through flavors, textures, temperatures and sensations. That is, until the baby cries, dog barks, doorbell rings or I get a call/text/email/notification. But at least, for a few decadent moments, I’m here. And I can decide, barring a few of those aforementioned distractions, what can just wait. And usually that’s everything but what matters the absolute most to me, beings that are right here in my current realm.
Soup awakens the creative energy in me because it completely lends itself to enjoying the process of creating. You can almost always tweak as you go to satiate your unique taste buds. There is so much forgiveness in soup, it’s almost never a lost cause. And this Ribollita is one of my absolute favorites to make and devour in good company. And there is a POUND of kale in it, so that’s always a win.
¡Buen provecho y’all!
- 1 Tablespoon olive oil
- 4 large carrots, peeled and sliced
- 1 large onion, diced
- 1 teaspoon fennel seeds
- 4 cloves garlic, minced
- 4-5 sun-dried tomatoes (in oil), chopped
- 1 lb kale, washed and chopped, stems removed
- 3 cups great northern beans (canned or cooked)
- 3 pounds chicken sausage, cooked links, sliced
- 2 quarts chicken broth
- 2 teaspoons truffle oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- grated parmigiano reggiano cheese
- rustic, toasted bread
- Put a large stock pot/dutch oven on medium heat. Drizzle in oil and add onions, carrots and fennel seeds. Saute until soft, about 5-7 minutes. Add garlic until fragrant, then sun-dried tomatoes,
- Stir in kale, a handful at a time, until it's all wilted down significantly. Add beans, chicken sausage, chicken broth, truffle oil, vinegar and red pepper flakes. Salt and pepper to taste. Cook over medium heat for about 20 more minutes.
- Serve hot with grated parmigiano and a slice of rustic bread.