Tuscan Ribollita

3 garlic cloves, peeled and smashed

1 small onion, peeled and roughly chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

4 ounces pancetta or ham, chopped

1/2 cup olive oil

1 15-ounce can whole peeled tomatoes

3 15-ounce cans cannellini or great northern beans, drained and rinsed

2 cups chicken broth

1 sprig fresh rosemary

1 bunch kale, roughly chopped

1/2 cup toasted bread crumbs

Grated parmesan


Preparation:

1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.

2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.
Recipe from http://www.epicurious.com/ was in all you magazine 2009  photo is by Laura Spear