| 1 cup olive oil (???) |
|
|
Cook, stirring occasionally, over a gentle heat until the mixture is soft and translucent. Increase heat to medium and cook, stirring constantly, until the mixture begins to brown, about 10 minutes. |
| 1 yellow onion |
finely chopped |
| 1 carrot |
| 1 stalk celery |
| 8 cloves garlic |
|
Stir in |
| 1/4 teaspoon red pepper flakes |
| 1 1/2 cups crushed tomato |
|
Stir in and scrape the bottom. Cook at a vigorous simmer until mixture reduces to jam-like consistency, about 20 minutes |
| 1 1/2 cups white wine |
| 8 cups water |
|
|
Stir in. Simmer until kale is tender and bread is dissolved, about 20 minutes |
| 100g stale Tuscan-style bread |
cut in chunks |
| large bunch kale |
discard stems, slice thinly |
| parmesan rind |
|
| 340g potatoes e.g. Yukon Gold |
diced |
|
Stir in, simmer until tender, about 15 minutes |
| 4 cups cooked cannellini beans |
|
puree 1 cup with 1 cup water |
|
Stir in and simmer until beans and potatoes are completely tender but not falling apart, about 25 minutes |
| 3 cups |