CK Tuscan Ribollita
Courtney Doyle, Clandestine Kitchen

2 Tbs extra virgin olive oil
2 carrots, peeled and small diced
2 stalks celery, small diced
1 small yellow onion, small diced
2 garlic cloves, minced
1 15oz can cannellini beans, drained and rinsed
1 28oz can fire roasted tomatoes
2 cups organic baby kale
2 cups butternut squash, peeled, small diced and roasted until soft
4 cups organic vegetable stock
1 teaspoon fresh rosemary, minced
1/2 teaspoon dried thyme
1 teaspoon local sea salt (add more to taste)
1/2 teaspoon freshly ground black pepper
balsamic glaze


1. Add olive oil to a large pot or dutch oven over medium heat. Once oil is hot, add onion, carrot, celery and garlic, stirring often until vegetables soften, approximately 5-6 minutes. Add salt and pepper.

2. Add beans, tomatoes, baby kale, roasted squash, and herbs and cook over medium-low heat for another 10 minutes, stirring frequently.

3. Add vegetable stock to the soup, stir to combine and continue to simmer over medium-low heat for another 20 minutes. Taste and adjust seasoning to your preference.

4. Add balsamic glaze, 1 Tablespoon at a time (tasting as you go), to add a touch of sweetness and added depth of flavor.


– add grated parmesan cheese and toasted bread cubes for a traditional presentation.