Tuscan Ribollita Recipe

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in garlic, thyme, and rosemary; cook for another minute until fragrant.

Add diced tomatoes and vegetable broth; bring to a simmer.

Stir in cannellini beans and kale; cook until kale is wilted, about 5 minutes.

Add the torn bread pieces and stir to combine; let simmer for 10 minutes, stirring occasionally.

Season with salt and pepper to taste.

Remove from heat and let sit for 10 minutes to allow flavors to meld.

Serve hot, drizzled with olive oil and topped with Parmesan cheese if desired.

Equipment Needed

Spice Level:

Dietary