Name: Rustic Tuscan Ribollita Recipe with Lacinato Kale
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 1 medium yellow onion, diced; 2 medium carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (14.5 ounces) diced tomatoes; 2 cans (15 ounces each) cannellini beans, drained and rinsed; 4 cups low-sodium vegetable broth; 1 large bunch lacinato kale, stems removed and leaves chopped; 1 sprig fresh rosemary; 4 cups stale crusty Italian bread, torn into bite-sized pieces; Salt and freshly cracked black pepper to taste

This rustic Tuscan ribollita is a hearty, healthy soup cooked in just 45 minutes that uses day-old bread to create a rich texture. Simmered with cannellini beans, savory vegetables, and lacinato kale, this traditional Italian recipe is the ultimate winter comfort food. Drizzle with extra-virgin olive oil before serving to bring out the earthy flavors.

Instructions

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Heat the extra-virgin olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking until the vegetables begin to soften and the onion becomes translucent, about 8 to 10 minutes.

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the garlic is highly fragrant and the tomato paste darkens to a deep brick-red color.

Add the diced tomatoes with their juices, the drained cannellini beans, the vegetable broth, and the fresh rosemary sprig to the pot. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes to allow the flavors to blend.

Remove and discard the rosemary sprig, then stir in the chopped lacinato kale. Cook uncovered for about 10 minutes, stirring occasionally, until the kale is wilted and tender.

Stir the torn stale bread pieces directly into the soup, pressing them down so they are fully submerged in the liquid. Simmer on low for an additional 10 minutes, stirring frequently, until the bread has absorbed the broth and thickened the soup to a rich, stew-like consistency.

Season the soup with salt and freshly cracked black pepper to your preference. Ladle the hot ribollita into bowls, drizzle generously with high-quality extra-virgin olive oil, and serve immediately with grated parmesan cheese if desired.