Ingredients

1 28-ounce can whole tomatoes 1 15-ounce can cannellini beans, rinsed 1 large onion, diced 2 stalks celery, cut into a 1/4-inch dice 1 large carrot, cut into a 1/4-inch dice 3 cloves garlic, chopped 1/4 cup olive oil 1/4 teaspoon red pepper flakes 1 teaspoon dried thyme 1 1/2- to 2-pound bunch chicory or escarole, thoroughly washed, ends discarded and cut into bite-sized pieces 1 quart vegetable stock, for the chicory 1/4 teaspoon sugar, for the chicory 1/4 teaspoon red pepper flakes, for the chicory 2 garlic cloves, sliced, for the chicory Juice of half lemon, for the chicory 2 tablespoons olive oil, for the chicory Splash red wine vinegar, for the chicory 1 quart vegetable stock, for the polenta 1 cup ground yellow corn meal/polenta 1 tablespoon butter, for the polenta 1/4 cup grated parmesan cheese, for the polenta

Description

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