Tuscan Ribollita

By kelsa94

Ingredients

• 2 tablespoons extra-virgin olive oil, plus some to serve
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, thinly sliced
• 1/8 to 1/4 teaspoons dried red pepper flakes, depending on how spicy you like it
• Salt and pepper, to taste
• 1 tablespoon tomato paste
• 1 bunch (about 10 ounces) Tuscan kale, chopped (stems and ribs removed)
• 1 can (14 1/2 ounces) diced tomatoes
• 4 cups low sodium vegetable or chicken stock, or water
• 4 to 5 sprigs fresh thyme
• 1 bay leaf
• 1 Parmesan rind
• 1 can (15 1/2 ounces) cannellini beans, rinsed and drained
• 2 cups cubed, day old or stale bread
• 2 tablespoons grated Parmigiano-Reggiano cheese

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

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HOW: In a large Dutch oven, sauté root vegetables with garlic and dried red pepper flakes in olive oil. Add tomatos and kale, and bring to a simmer with the stock, herbs, and Parmesan rind. Add the beans and bread, and allow to simmer for 25 minutes, until the vegetables are cooked through and the ribollita is thick. Serve with Parmigiano-Reggiano.


Heat the olive oil in a wide based pot or Dutch oven over medium heat. Add the onion, carrot, celery, garlic, and dried red pepper flakes and cook 7 to 8 minutes, stirring occasionally, until partially softened. Season the vegetables with salt and pepper. Add the tomato paste and cook another 1 to 2 minutes until fragrant. Stir in the kale and cook until it starts to wilt, 3 to 4 minutes. Add the diced tomatoes, stock (or water), thyme, bay leaf, and Parmesan rind and bring to a simmer.

Pour about 1/4 of the cannellini beans into a small bowl with a couple of tablespoons of the cooking liquid and mash them together with a fork to form a paste. Pour the paste and the remaining whole beans into the soup and stir to combine. The mashed beans will help to thicken the soup as it cooks. Simmer the soup with the lid slightly ajar, about 25 minutes, until the vegetables are softened but still al dente. Add the bread and simmer, partially covered, for another 5 to 7 minutes. The bread will start to dissolve into the soup and thicken it further.

Before serving, remove the thyme sprigs, bay leaf, and Parmesan rind. Adjust seasoning with salt and pepper. Spoon the ribollita into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Note: The soup thickens as it sits and should not be very liquidy. If you prefer it to have more liquid, feel free to add more water at the end.