Smoky Ribollita
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 large celery ribs, diced
- 3 medium carrots, diced
- 2 medium onions, diced
- 4 garlic cloves, minced
- 1 teaspoon sweet smoked paprika
- 1/2 teaspoon crushed red pepper
- One 28-ounce can chopped fire-roasted tomatoes and their juices
- 3/4 pound Tuscan kale—stems discarded, leaves coarsely chopped (8 cups)
- 4 thyme sprigs
- 1 rosemary sprig
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 quarts vegetable stock
- Two 15 1/2-ounce cans white beans, such as cannellini, drained
- 2 tablespoons sherry vinegar
- 1/4 cup grated pecorino cheese
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