Classic Ribollita

Ribollita is a hearty Tuscan soup, perfect for chilly days. This rustic dish combines fresh vegetables, beans, and stale bread to create a comforting meal that’s both nutritious and delicious.

Steps

1. In a pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until softened. 2. Stir in minced garlic and cook for 1 minute until fragrant. 3. Add chopped kale, dried thyme, and red pepper flakes; cook until the kale wilts. 4. Pour in the vegetable broth and bring to a simmer. 5. Add the cannellini beans and stale bread, stirring to combine. Simmer for 15 minutes. 6. Mash the bread into the soup for thickness and season with salt and pepper. 7. Serve hot, drizzled with a bit more olive oil if desired.

1 cup chopped kale 1/2 cup diced carrots 1/2 cup diced celery 1/2 cup diced onion 1 clove garlic, minced 1/2 can cannellini beans, rinsed 1 cup vegetable broth 1 slice stale bread 2 tbsp olive oil Salt and pepper to taste 1 tsp dried thyme 1 tsp red pepper flakes (optional)