RIBOLLITA A La HEIDI
WHITE BEAN AND KALE SOUP WITH GOAT CHEESE CROSTINI
By Charlotte Culinary Expert, Heidi Billotto
4 cups rich broth made with vegetable demi-glace, mushroom demi-glace and saffron, salt and pepper to taste
2 cups local grape tomatoes, halved; or larger local tomatoes cut into chunks (or you may use 1(28-oz) can of Italian tomatoes)
2 tsp. crushed fennel seeds
1/2 tsp. red pepper flakes
2 lbs. Russian Kale, sliced into a chiffonade
2 cans cannellini beans, drained and rinsed
4-6 thick slices of French bread
Fruity Tuscan Extra virgin olive oil
Bosky Acres Goat cheese
Herbs de province
Prepare the broth giving it time to reduce and enrich its flavor. Adjust seasoning to taste. At a medium boil, add the halved grape tomatoes, fennel seeds and red pepper flakes and allow to simmer for 20-30 minutes.
Add the shredded kale and wilt into the soup. Add the white beans. While soup is simmering spread the bread with olive oil and toast until crispy. Flip the toasts over and spread with goat cheese. Top with a sprinkling of herbs and return to oven to bake the cheese.
To serve: Fill bowl with a portion of soup. Top with a goat cheese crostini.