How to Make a Hearty Tuscan Ribollita | Recipe

Heat 2 tablespoons of extra-virgin olive oil in a large pot over medium heat.

Add the chopped onion, carrots, and celery; sauté until softened.

Stir in the sliced garlic and red pepper flakes, cooking until fragrant.

Add kosher salt and freshly ground pepper to taste.

Mix in 1 tablespoon of tomato paste and cook for a minute.

Add the chopped Tuscan kale and cook until wilted.

Pour in the diced tomatoes and vegetable stock (or chicken stock/water).

Add thyme sprigs, Parmesan rind, and bay leaf; bring to a simmer.

Stir in the rinsed and drained cannellini beans and cubed bread.

Simmer for about 30 minutes, allowing the flavors to meld.

Serve hot, drizzled with more extra-virgin olive oil.

Equipment Needed

Spice Level:

Dietary