Ribollita

By grammadot

Ingredients

• 1tablespoon1 tablespoon extra-virgin olive oil, plus more for drizzling
• 11 onion, chopped
• 11 carrot chopped
• 11 rib celery, preferably with leaves, chopped
• Kosher salt and freshly ground black pepper
• One28-ounce canOne 28-ounce can whole tomatoes, chopped
• 3cups3 cups reduced-sodium vegetable broth
• 1teaspoon1 teaspoon chopped fresh thyme
• 1bunch1 bunch Tuscan kale, center ribs removed, leaves coarsely chopped
• One10-ounce canOne 10-ounce can cannellini beans, rinsed and drained
• 2large slices2 large slices peasant bread, cut into chunks
• Freshly shaved Parmesan, for serving

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Heat the olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper.

Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes.

Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan.