Rustic Italian Ribollita with Tuscan Kale

Ingredients

• 1 cup extra-virgin olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots carrots, chopped
• 2 stalks celery, chopped
• 1 bunch Tuscan kale, rinsed and chopped
• 2 cans cannellini beans, drained and rinsed
• 1 can crushed tomatoes
• 4 cups vegetable broth
• 2 cups day-old crusty bread, cubed
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed

• 1 cup grated Parmesan cheese
• 1 tablespoon extra-virgin olive oil, for drizzling

1. 01
   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic, chopped carrots, and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. 03
   Stir in the chopped Tuscan kale and cook until wilted, about 3-4 minutes.
4. 04
   Add the drained cannellini beans, crushed tomatoes, and vegetable broth. Stir well to combine.
5. 05
   Season the soup with salt, black pepper, dried thyme, and crushed rosemary. Bring to a simmer and cook for 30 minutes, allowing the flavors to meld.
6. 06
   Stir in the cubed day-old crusty bread, ensuring it is fully submerged in the soup. Simmer for an additional 15 minutes.
7. 07
   Taste and adjust seasoning if necessary. Remove from heat and let the soup rest for 10 minutes to thicken.
8. 08
   Serve the ribollita hot, drizzled with extra-virgin olive oil and topped with grated Parmesan cheese.