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a bowl of rustic ribollita soup in a wide horizontal shot, thick with beans, kale, and bread, drizzled with olive oil in an earthenware bowl on a wooden table, warm natural light, shallow depth of field, landscape orientation

Ribollita with Kale

Thick and hearty Tuscan soup is made with vegetables and beans and is thickened with kale and bread.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 can cannellini beans drained
  • 1 bunch kale chopped
  • 1 medium onion diced
  • 2 stalks carrot diced
  • 2 stalks celery diced
  • 1 can diced tomatoes 14 oz
  • 6 cups vegetable broth
  • 2 cups day-old bread cubed

Method
 

  1. Cook the onion, carrot, and celery in olive oil until softened.
  2. Add the tomatoes, beans, and broth, then bring to a simmer.
  3. Stir in the kale and cook for 20 minutes until tender.
  4. Add the cubed bread and simmer another 10 minutes until it breaks down and thickens the soup.
  5. Season with salt and pepper and serve with a drizzle of olive oil.

Notes

Even better the next day once the flavors settle.