Ribollita

Ingredients

• 1/3 cup olive oil, plus more for serving
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable stock
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1 parmesan rind
• 1 bunch lacinato kale, stemmed and chopped
• 1/2 small head savoy cabbage, cored and shredded
• 4 cups day-old rustic bread, torn into chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese, for serving

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 8 minutes.

   8:00 · Sauté vegetables
2. 2

   Add the garlic and red pepper flakes, and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Stir in the tomato paste and cook, stirring, until it darkens slightly, about 2 minutes.

   2:00 · Cook tomato paste
4. 4

   Add the diced tomatoes, vegetable stock, half of the cannellini beans, and the parmesan rind. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.

   30:00 · Simmer soup base
5. 5

   Meanwhile, mash the remaining beans with a fork until mostly smooth and set aside.

6. 6

   Remove the parmesan rind from the pot. Stir in the mashed beans, kale, and cabbage, and simmer until the greens are tender, about 20 minutes.

   20:00 · Simmer greens
7. 7

   Stir in the torn bread chunks, pressing them down into the liquid, and season with salt and pepper. Simmer, stirring occasionally, until the bread breaks down and the soup thickens, about 15 minutes.

   15:00 · Simmer with bread
8. 8

   Remove from heat and let the soup rest for 10 minutes to thicken further before serving.

   10:00 · Rest soup
9. 9

   Ladle into bowls and top each serving with a drizzle of olive oil and grated parmesan cheese.