Mushroom Free Ribollita
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
5.0(17)
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Learn more →Ingredients
6 servings
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 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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