Ribollita

Instructions

1. 1

   In a large Dutch oven, heat 1/4 cup olive oil over medium heat. Add onion, carrots, and celery with a generous pinch of salt. Cook, stirring occasionally, until vegetables are softened and lightly golden, about 12 minutes.

2. 2

   Add garlic and red pepper flakes, cooking until fragrant, about 1 minute. Stir in the crushed tomatoes, rosemary, thyme, and Parmesan rind if using. Cook for 5 minutes until tomatoes begin to caramelize slightly.

3. 3

   Add the drained cannellini beans and vegetable broth. Bring to a boil, then reduce heat to low. Simmer partially covered for 45 minutes until beans are tender.

4. 4

   Remove about 1 cup of beans with some liquid and mash with a fork or blend until smooth. Return to pot to thicken the soup. Add kale and cabbage, simmering for another 15 minutes until greens are tender.

5. 5

   Fold in the torn bread pieces, stirring gently to combine. The bread should absorb the liquid and begin to break down, creating a thick, stew-like consistency. Simmer for 10 more minutes.

6. 6

   Remove herb sprigs and Parmesan rind. Season generously with salt and pepper. Let rest for 10 minutes off heat to allow flavors to meld.

7. 7

   Ladle into warmed bowls and drizzle generously with remaining extra virgin olive oil. Serve with additional black pepper and crusty bread alongside.