Simple Ribollita
1 hr4–6 servings
A Tuscan bread and vegetable soup thickened with cannellini beans, finished in the oven until the bread topping turns golden.
| prepPreheat oven to 450°F / 230°C | ||||||||
| 1 large onion, finely chopped | Heat oil, cook mirepoix & salt, 8–10 min | Add tomatoes, cook 10 min until caramelized | Add beans, Parmesan rind, juices, flakes & water; simmer | Add kale in two additions, stir until wilted | Stir in one-third of bread, cook 5 min | Top with remaining bread, drizzle with oil | Bake 450°F / 230°C, 10–15 min until golden | Ladle into bowls, drizzle with oil & grate Parmesan |
| 3 medium carrots, cut into ½" pieces | ||||||||
| 2 celery stalks, cut into ½" pieces | ||||||||
| 8 garlic cloves, smashed and broken apart | ||||||||
| 2 tsp kosher salt | ||||||||
| 1 28-oz / 800 g can whole peeled tomatoes, crushed | ||||||||
| 1 14-oz / 400 g can cannellini beans, drained and rinsed | ||||||||
| 1 small wedge Parmesan, rind removed | ||||||||
| 1 28-oz / 800 ml reserved tomato juices | ||||||||
| ¾ tsp crushed red pepper flakes | ||||||||
| 2 bunches Tuscan kale, stems removed, leaves torn into 2" pieces | ||||||||
| ⅓ loaf crusty country bread (about 85 g), torn into 1½" pieces (for cooking) | ||||||||
| 80 ml extra-virgin olive oil, plus more for drizzling | ||||||||
| ⅓ loaf crusty country bread (about 85 g), torn into 1½" pieces (for topping) | ||||||||
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