This hearty soup from Food and Wine is perfect for a winter supper. Soften vegetables, add seasoning, tomatoes and wine and simmer for about 10 minutes. Stir in stock, bread, kale and Parmesan rind and cook for another 10 minutes. Stir in mashed beans, whole beans and seasoning and cook for another 10 minutes. Serve drizzled with olive oil and sprinkled with grated Parmesan.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. I used Unico tomatoes, Better Than Bouillon chicken stock paste and a wine from Frogpond Farm with a sulfite level of less than 10 parts per million. Ace Bakery bread is usually free of additives. Unico or Blue Menu beans are additive free; you could also soak and cook ¾ cup (187.5 ml) of dried cannellini beans. Genuine Parmesan is additive-free; look for the name stamped on the rind.

Ribollita

Ingredients:

½ cup (125 ml) extra-virgin olive oil, plus more for drizzling

1 large yellow onion, finely chopped (about 2 ½ cups/625 ml)

1 large carrot, peeled and finely chopped (about 1 cup/250 ml)

1 celery stalk, finely chopped (about ½ cup)

2 teaspoons (10 ml) kosher salt, divided, plus more to taste

8 garlic cloves, finely chopped (about ¼ cup/60 ml)

¼ teaspoon (1.25 ml) crushed red pepper (optional)

1 (15-ounce/425 g) can crushed tomatoes (preferably San Marzano)

1 cup (250 ml) unoaked dry white wine

9 cups (2.25 L) chicken stock or water, divided

3 rustic country bread slices (½ inch/1.25-cm thick), crusts discarded, cut into ½-inch/1.25-cm cubes

1 large bunch kale, stemmed and cut into 1-inch (2.54-cm) pieces

1 Parmesan cheese rind (optional)

2 (15-ounce/425 g) cans cannellini beans, drained and rinsed, divided

Black pepper, to taste

Grated Parmesan cheese, for garnish

Preparation:

Heat oil in a large Dutch oven over medium. Stir in onion, carrot, celery, and 1 teaspoon (5 ml) salt. Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes. Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.

Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute. Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jamlike consistency, about 10 minutes.

Stir in 8 cups (2 L) chicken stock, bread, kale, and Parmesan rind (if using) until well combined. Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes.

Meanwhile, mash 1 cup (250 ml) beans with remaining 1 cup (250 ml) chicken stock in a medium bowl using a fork. Add bean puree, remaining about 2 cups (500 ml) beans, and remaining 1 teaspoon (5 ml) salt to Dutch oven; gently boil until beans are tender, about 10 minutes. Season to taste with black pepper and additional salt.

Divide soup evenly among serving bowls; drizzle with olive oil, and sprinkle with grated Parmesan. Serves 8.

From Food and Wine