Ribollita

Ingredients

• 1 lb dried cannellini beans, soaked overnight and drained
• 1/2 cup extra virgin olive oil, plus more for serving
• 1 large yellow onion, diced
• 3 medium carrots, peeled and diced
• 3 celery stalks, diced
• 6 cloves garlic, minced
• 1 bunch lacinato kale (about 12 oz), stems removed and leaves roughly chopped
• 1/2 head savoy cabbage, cored and shredded
• 1 can (14 oz) whole peeled San Marzano tomatoes, crushed by hand
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 Parmesan rind (optional, omit for vegan)
• 8 cups vegetable broth
• 1 lb day-old rustic Tuscan bread, torn into 2-inch pieces
• Kosher salt and freshly cracked black pepper to taste
• Pinch of red pepper flakes

Instructions

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