Ribollita
A thick Tuscan bread soup — "reboiled" and even better the next day. Cannellini beans, kale, and stale bread.
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 400 g canned tomatoes
- 400 g cannellini beans, drained
- 200 g cavolo nero (Tuscan kale), chopped
- 200 g stale bread, torn
- 1 L stock
- Salt, pepper, rosemary
Method
- Sauté onion, carrot, celery in olive oil 8 minutes. Add garlic and rosemary, cook 1 minute.
- Add tomatoes, beans, and stock. Simmer 20 minutes. Add kale, cook 10 minutes more.
- Stir in the bread pieces. Let the soup thicken for 5 minutes. Season generously. Serve with a drizzle of olive oil.