Hearty Italian Ribollita Soup with Kale

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 can diced tomatoes, 14 oz
• 4 cups vegetable broth
• 2 cups cannellini beans, cooked or canned, drained and rinsed
• 4 cups kale, chopped
• 2 cups stale bread, cubed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Heat the olive oil in a large pot over medium heat.
2. 02
   Add the diced onion and sauté for about 5 minutes until translucent.
3. 03
   Stir in the minced garlic, sliced carrots, and celery, and cook for another 5 minutes.
4. 04
   Add the dried thyme, oregano, and red pepper flakes, and stir to combine.
5. 05
   Pour in the diced tomatoes and vegetable broth, and bring to a simmer.
6. 06
   Add the cannellini beans and chopped kale, and cook for 10 minutes until the kale is tender.
7. 07
   Stir in the cubed stale bread and let it soak and thicken the soup for about 5 minutes.
8. 08
   Season with salt and freshly ground black pepper to taste.
9. 09
   Serve hot, optionally drizzled with extra olive oil or grated Parmesan cheese.