Ribollita with Mozzarella Toasts

INGREDIENTS

1/4 cup

olive oil

large yellow or red onion, finely chopped

large leek, trimmed, white and green parts sliced

celery stalks, finely chopped

small fennel bulb, trimmed, cored, and finely chopped, fronds reserved

dried bay leaves

1 cup

dry white wine

5 cups

chicken or vegetable stock

1 15 oz can

crushed tomatoes

1 tsp

dried thyme

1/2 tsp

dried rosemary

2 tbsp

lemon juice (about 1/2 lemon)

1 bunch

kale, or 1 10 oz bag frozen chopped kale

2 tsp

balsamic vinegar

Crusty bread

Fresh mozzarella

1 lb

Italian sausage

garlic cloves, smashed and roughly chopped

1/2 tsp

red pepper flakes

1 1/2 cups

dried white beans, such as cannellini or Great Northern (no need to soak)