Classic Tuscan Ribollita

Total time1 hr 40 min

Prep time25 min

Cook time1 hr 15 min

4.7

(14)

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Ingredients

6 servings

¼ cup extra-virgin olive oil, plus more for serving
1 medium yellow onion, finely diced
3 medium carrots, peeled and finely diced
3 stalks celery, finely diced
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
2 tbsp tomato paste
1 can (14 oz) whole peeled tomatoes, crushed by hand
2 cans (15 oz each) cannellini beans, drained and rinsed
6 cups low-sodium vegetable broth
1 parmesan rind (about 2–3 inches)
1 sprig fresh rosemary
2 sprigs fresh thyme
1 bunch cavolo nero (tuscan kale / lacinato kale), stems removed, leaves roughly chopped (about 6 cups)
4 cups day-old crusty bread, torn into 1-inch pieces (about 6 oz)
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

freshly grated parmesan, for serving (optional)

Instructions

1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes.

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