Ribollita

  • 8 oz smoked bacon (cut into 1/2 inch pieces)
  • 1 tsp olive oil
  • 1 small onion (finely chopped)
  • 1 rib of celery (finely chopped)
  • 1 small carrot (finely chopped)
  • 1 cup chopped porcini mushrooms (or substitute any other mushroom)
  • 3 cloves garlic (finely chopped)
  • 1 T tomato paste
  • 1 cup good white cooking wine
  • 2 cups chopped tomatoes (canned or peeled & seeded fresh)
  • 4 cups water
  • 2 cups cooked Grano or #3 coarse bulgur
  • 1 small bunch of Dinosaur or Italian black kale (washed and finely shredded)
  • Salt & pepper to taste
  1. In a soup pot, render bacon until crispy with a little oil. Add vegetables, garlic, tomato paste and cook for about 8 minutes until vegetables soften. Add white wine and cook until it has almost evaporated and has glazed the vegetable mixture. Add the rest of the ingredients and simmer 20 minutes until the kale becomes tender. Season to taste.