Ribollita

Servings 3-4

• 1 can 14.5oz Italian style diced tomatoes (with juice)

• 1 can 15oz great north beans drained

• 1 cup chopped olives (mix of green and kalamata)

• 1/2 cup Fresh parsley (loosely packed)

• 1/2 bunch of kale roughly chopped

• 2 fairly larger carrots diced

• 3 stalks of celery diced

• 1 yellow onion diced

• 4 cups vegetable broth

• 1 cup white wine

• 1tbsp tomato paste

• 2tbsp capers

• 1tbsp minced garlic

• 1tsp rosemary

• 1tsp thyme

• Sprinkle of red pepper flakes

• 2tbsp EVOO

• 1/2 cup wheat berries

1. Add EVOO to pot and then add celery, onion and carrot. Cook until softened, about 10 minutes

2. Add minced garlic and cook another 2 minutes

3. Add white wine, thyme and rosemary and cook for about 5 minutes until half of the liquid is absorbed

4. Add vegetable broth, beans, tomatoes with juice and tomato paste. Sprinkle in red pepper flakes and mix

5. Bring to a boil and then turn down heat to simmer until wheat berries are fully cooked

6. Remove from heat, mix in kale, olives and parsley