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Ribollita (sorta)

What do you do when you make dinner for your friends and they decide not to eat the baguette you bought for them to soak up the delicious pasta juice? Because, now after the third bottle of wine they are counting calories. Well, I couldn’t bare to watch it go to waste so I did what any peasant would do and made soup. Since I do not want to piss off any Italians I will admit this is not 100% authentic there are no beans and might be a bit more tomato based than usual. However, in the spirit of the nature of the soup I used what I had. I might even add more ingredients as the week goes on. As long as you have tomato of some sort and leftover bread you are good to go, use your imagination for the rest (or the confounds of your wallet).

2 t evoo
3 cloves of garlic
1 t chili flake
1 can peeled tomatoes
1 bunch of kale
3/4 leftover baguette torn
1 c water
salt and pepper
parmesean or pecorino to garnish
Heat oil in large pot, add smashed garlic cloves, when fragrant, add chili flake and simmer for a bit, don’t burn. Add tomatoes and crush with hands or spoon, add water and simmer for about 10 minutes, season. Add chopped kale and cook over low heat until wilted (I ended up adding a bit more water). Add bread and fold into soup. Let simmer until you are ready to eat.
Garnish with cheese and fresh pepper.

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