Ribollita

Step 1

Heat the oil in a large pot.

Step 2

Once the oil gets hot, throw in diced onion, celery, carrot and fennel. Saute on a very low heat until soft (15 minutes), not letting the onion brown.

Step 3

Next, throw in garlic, bay leaves and finely chopped parsley leaves or picked thyme leaves. Saute for another 5 minutes, stirring from time to time.

Step 4

Mix in smoked paprika, chilli (if using) and salt. Adjust the amount of chilli to taste.

Step 5

Chop the canned tomatoes roughly and add them to the pot together with 0.5 litres / 2 cups of water. Cover and simmer for about 30-45 minutes, until the tomatoes are falling apart.

Step 6

Add in about 0.5 litres / 2 more cups of water, rinsed lentils and pearl barely. Cover the pot with a lid and simmer for about 30 minutes, until both the lentils and pearl barely are tender but not mushy.

Step 7

Meanwhile, destem kale and chop into small, bite-size pieces. When lentils and pearl barely are almost there, add chopped-up kale to the pot and continue to simmer for the next 5 minutes or so.

Step 8

Taste, adjust the seasoning.

Step 9

Divide between bowls, drizzle each portion with a teaspoon of extra virgin olive oil and sprinkle with freshly ground pepper.