Zuppa Di Cavolo Nero

Thursday night I took a Tuscan cooking class with Chef Roberto Carbonari at Ponte Winery. I can't remember a class that was as much fun! My neighbor lady Alice who enjoys the classes as much as I do accompanied me. We both are looking forward to the next scheduled class with Chef Roberto Carboni.

Zuppa Di Cavolo Nero

Pair with Ponte Pinot Grigio

Ingredients:

1 1/2 c. dried beans

6 c. water

1 yellow onion, chopped

2 potatoes, medium, cubed

4 celery stalks, chopped

3 carrots, chopped

1 tsp. parsley, minced

1 c. Roma tomatoes, chopped

1 lb. Lacinato Kale (Elephant or Nero Kale)

1/3 c. extra virgin olive oil

Salt & Pepper

1/2 cup Parmesan cheese

1 loaf rustic bread, sliced

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Directions:

In a large saucepan over medium heat, warm the 1/3 cup olive oil.

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Add the onions and let cook a couple of minutes. Add the celery, carrots, and potatoes stirring occasionally, until the onions are tender and translucent, about 8 minutes.

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Add the chopped tomatoes and cook, stirring occasionally, for 5 minutes.

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Add the Lacinato kale, the cooked white beans and their liquid, parsley, salt and pepper, and enough water just to cover the vegetables.

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Increase the heat to medium-high and bring to a boil.

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Cover reduce the heat to low and simmer until all the vegetables are very tender, about 30 minutes.

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Scoop into warmed bowls and drizzle with the olive oil.

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Serve hot with slices of arm rustic bread and grated Parmesan cheese.