RECIPE OF THE WEEK

RIBOLITA SOUP

Just one of our easy-to-prepare recipes from the OFFICIAL PROVO FARMERS MARKET RECIPE BOOK.

Purchase now at the Provo Farmers Market each Saturday!

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RIBOLITA SOUP

Serves 4

• 1 large onion*

• 3 medium carrots*

• 2 celery stalks

• 8 garlic cloves

• 2 bunches dino or lacinato kale

• 1 small wedge Parmesan cheese with rind

• 8 - 10 tomatoes*

• 1⁄2 loaf of crusty bread (country white, Italian, or herbed)*

• 1⁄4 cup extra-virgin olive oil, plus more for drizzling*

• Salt

• 1 14 oz can cannellini beans

• 3⁄4 tsp crushed red pepper flakes

1. Preheat oven to 450° F.

2. Dice onion, carrots and celery into fairly uniform pieces and add into a large bowl. Mince 8 garlic and add to bowl.

3. Strip the leafy parts of the kale from the stems, wash, then tear into 2" pieces. Set aside.

4. Cut rind off of Parmesan wedge and set aside. Tear crusty loaf into 1 1⁄2" pieces.

5. Cut tomatoes into large chunks and add to a large bowl. Mash tomatoes to get some juices out.

6. Heat 1⁄2 cup of olive oil in a medium Dutch oven or heavy pot over medium heat. Add bowl of diced vegetables and 2 tsp salt. Cook, stirring occasionally, until vegeta­bles are softened but not browned, about 8 -10 minutes.

7. Add tomatoes without their juices, and cook for about 10 minutes. Add rinsed and drained beans, Parmesan rind, tomato juices,3⁄4 tsp red pepper flakes, and 4 cups of water. Bring to a simmer.

8. Add half of kale, allow to wilt, then add remaining half.

9. Add about 1⁄4 of your torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes. Taste and adjust seasoning. Remove soup from heat and place remaining bread pieces on top.

10. Drizzle gener­ously with olive oil. Transfer pot to oven and bake until thick, bubbling, and bread is golden brown on top, about 10 - 15 minutes.

11. Serve with Parmesan cheese grated on top.

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