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Ingredients

• 1/3 cup  extra-virgin olive oil
• 3   large celery ribs, diced
• 3   medium carrots, diced
• 2   medium onions, diced
• 4 cloves  garlic, minced
• 1 teaspoon  sweet smoked paprika
• 1/2 teaspoon  crushed red pepper
• 1 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
• 2 15 1/2-ounce  cans white beans, such as cannellini, drained
• 2 tablespoons  sherry vinegar
• 1/4 cup  grated pecorino cheese

Description

Ribollita ("twice Boiled" In Italian) Is A Tuscan Classic Made From Reheated Minestrone. Charlie Parker Spikes His Version With Sweet Smoked Paprika And Fire-roasted Tomatoes.

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