Ribollita

4 servings

50 min

A Tuscan bread and vegetable soup; kale and beans simmered with aromatics, topped with toasted bread and baked until crisp.

prepPreheat oven to 500°F / 260°C
2 tablespoons / 30 ml olive oil (for sautéing)	Sauté onion, carrot, celery & garlic, 5–10 min	Add beans, tomatoes, stock, rosemary & thyme; simmer 15–20 min	Remove herb stems, stir in kale	Top with bread, red onion, oil & Parmesan; bake 500°F / 260°C, 10–15 min
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups / 480 ml cooked or canned cannellini beans
1 15-ounce / 425 g can whole peeled tomatoes
4 cups / 960 ml vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound / 450 g chopped kale or escarole
4 large, thick slices whole-grain bread, toasted
1 small red onion, thinly sliced
3 tablespoons / 45 ml olive oil (for drizzling)
½ cup / 50 g freshly grated Parmesan

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