Brazil Nut Free Ribollita

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

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Ingredients

6 servings

3 tbsp extra-virgin olive oil, plus more for drizzling
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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 packed)
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

parmesan cheese, freshly grated, for serving (optional)

Instructions

1
Heat 3 tbsp 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 10 minutes.
2
Add the garlic and red pepper flakes and cook, stirring, until the garlic is fragrant and just beginning to turn golden at the edges, about 2 minutes.

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