Ribollita

By jtoro_318

Ingredients

• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, preferably with leaves, chopped
• 1 Tbsp extra virgin olive oil + additional for drizzling
• 1 can (28 oz) whole tomatoes, cut up (reserve juices)
• 3 c reduced-sodium vegetable broth
• 1/4 tsp dried thyme or 1 sprig fresh
• 1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped
• 1 can (10 oz) cannellini beans, rinsed and drained
• 2 lg slices peasant bread, cut into chunks
• Freshly shaved Parmigiano-Reggiano

Details

Preparation time 25mins
Cooking time 130mins
Adapted from prevention.com

Preparation

Step 1

1. COOK onion, carrot, celery, and a pinch of kosher salt in oil in large Dutch oven or soup pot over low heat, covered, stirring occasionally, until soft, about 7 minutes. Add tomatoes (with juice), broth, and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, until vegetables begin to become tender, about 15 minutes. Season with salt and pepper.

2. ADD kale and simmer, covered, until soft, about 15 minutes. Add beans and bread and simmer on low until bread starts to soften, about 5 minutes. Serve bowls of soup drizzled with oil and topped with cheese.