Tuscan Ribollita. Yes, make this.

 

You have to make this soup. Just hearing about it isn’t enough. It’s deceptively simple, but the flavor is so much bigger than it sounds.

Its Tuscan origin shows up in the vegetable choices, the beans, and the bread that’s part of the soup. Tuscan lacinato kale is much more tender than traditional kale with a light deeply green taste. Cannellini beans are the “meat” of the mixture. And the toasted bread within is a satisfying bite of soupy yum.

This soup takes the chill right out of the air. Make a batch…it gets better the next day. And the next. And the next.

Ribollita – Tuscan Hearty Soup

2-3 tablespoons olive oil, plus extra for brushing
1 medium onion, diced
2 carrots, peeled and diced
2 celery stalks, trimmed and diced
1-2 garlic cloves, peeled & smashed
1-2 sprigs fresh rosemary, leaves removed & minced
2-5 sprigs fresh thyme, leaves removed, stems discarded
1 15-oz can plum tomatoes, roughly cut up
1 15-oz can cannellini beans, drain and rinsed
3-4 cups stock or broth
4-5 cups Tuscan kale, torn into bite-sized pieces
salt & pepper to taste
6-8 slices Italian bread or baguette
1/2 cup grated parmigiano

Heat the olive oil in a large saucepan. When hot, add the onion, carrots, and celery. Cook until softened, but not browned, about 4-5 minutes. Add the garlic & herbs, cook a minute or two more. Add the tomatoes and beans, sauté for a couple of minutes. Add the stock. Season with salt & pepper. Bring to a simmer, then add the kale. Simmer for about 30 minutes until all the flavors combine.

Meanwhile, place bread slices on a baking sheet in one layer. Brush or drizzle with a little olive oil, season with salt & pepper. Dust with grated parmigiano. Toast bread in a medium oven until golden, about 5-7 minutes.

To serve: Place a slice of bread in an individual soup bowl. Ladle soup on top, Top with another toast. Drizzle a little olive oil and dust with grated cheese. Serve hot.

 

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