Ribollita

Ingredients

• 3 tbsp olive oil
• 1 onion, 2 carrots, 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 bunch cavolo nero (Tuscan kale), chopped
• 2 (15 oz) cans cannellini beans, one mashed
• 1 (14 oz) can crushed tomatoes
• 6 cups vegetable stock
• 4 cups stale rustic bread, torn
• Grated Parmesan and olive oil, for serving

Instructions

1. 1Sauté onion, carrot, and celery in olive oil until softened.
2. 2Add garlic and cavolo nero and cook until wilted.
3. 3Stir in crushed tomatoes, whole beans, and mashed beans, then add stock.
4. 4Simmer 30 minutes until vegetables are very tender.
5. 5Stir in torn bread and let it soak and thicken the soup, about 10 minutes.
6. 6Serve drizzled with olive oil and Parmesan; leftovers taste even better reheated.

Comments

Loading comments…