Lunch · 75 min · italian

Ribollita

Lacinato kale does the heavy lifting here, with cannellini beans rounding it out. An Italian lunch that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Lacinato kale
• 2 cans Cannellini beans
• 8 oz Stale Tuscan bread
• 1 can Crushed tomatoes
• 1 Yellow onion
• 2 Carrots
• 2 Celery stalks
• 3 cloves Garlic
• 6 cups Vegetable broth
• 1/4 cup Olive oil

Steps

1. Soften the diced onion, carrots, and celery in olive oil 10 minutes. Add the garlic and cook 1 minute more, until fragrant.
2. Stir in the tomatoes and broth, then add the beans and the chopped kale. Simmer 30 minutes, until the kale is completely tender and the broth thickens.
3. Tear the stale bread into chunks and stir it straight into the pot. The bread melts into the soup — that is the whole point of ribollita, literally reboiled.
4. Simmer 15 minutes more, stirring often, until the soup is thick enough to stand a spoon in. Season boldly with salt and pepper.
5. Rest the pot 10 minutes off the heat so the bread fully absorbs the broth.
6. Ladle into bowls and finish with a thread of your best olive oil. Even better the next day, reheated gently.

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