RECIPE | Ribollita by Chef Kate Horning

Ribollita with Tuscan Kale, local olive oil and fresh crusty bread

From The Chef: "I like to slow down and savor my foods, which is why I like this hearty soup served with a great red wine! Try Sante Cellars Barrel 12 and enjoy this dish on a cold night! Chef Kate Horning was the featured Chef during the January Dinner Series | Euro Tour, 2016

The Recipe:


2tbsp. Olive Oil

1 medium yellow onion, roughly chopped

2 celery stalks, roughly chopped

2 whole carrots, roughly chopped

1/2 tsp Celtic Salt

4 cloves of garlic, sliced

2 Yukon gold potatoes. diced

1 tbsp. tomato paste

1/2 tsp red pepper flakes

1/2 cup dry white wine (try Chiller 32)

1 spring fresh rosemary

6 sprigs fresh thyme

2 bay leaves

1 parmesan rind

2 tbsp. size chunk parmigiano reggiano

4 cups of water

1 vegetarian 'not chicken' bullion cube

1 can organic cannellini beans, drained and rinsed

1 bunch Tuscan kale, sliced into ribbons

fresh parsley for garnish



In a heavy bottomed pot add olive oil, onion, celery, carrot and a pinch of salt. Cook for five minutes and stir in garlic and diced potato. Cook that mixture for about 8 minutes stirring occasionally. Add in the tomato paste and red pepper flakes and incorporate. Once the tomato paste becomes fragrant deglaze the pot with 1/2 cup of dry white wine. Add the thyme, rosemary and bay leaf followed by the parmesan rind, parmesan chunk and a can of diced tomatoes. Add 4 cups of water and a stock cube and bring to a boil, simmer for about 30 minutes until potatoes are tender. Add the white beans and kale ribbons, simmer another 20-25 minutes. Taste and adjust seasonings. Finish with good olive oil, a pinch of celtic salt, fresh parsley and good crusty bread for dipping! 

Foodie Tip: This soup is a best served (in our opinion) on a frigid cold day. Want to add a little extra? Try adding a glass of red wine.