Ribollita
Ingredients
60 ml (¼ cup) olive oil
1 onion, finely diced
3 celery stalks, finely diced
2 garlic cloves, minced
Salt and freshly ground black pepper, to taste
750 ml (3 cups loosely packed) kale, roughly chopped
648 ml (1 jar) Stefano tomato basil sauce
Small piece of Parmesan rind
1 can (540 ml) white kidney beans, drained and rinsed
1 l (4 cups) water
1 baguette, torn into small pieces (divided)
60 ml (¼ cup) Parmesan, freshly grated
Preparation
In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic. Cook while stirring for 5 to 7 minutes. Season with salt and black pepper to taste.
Incorporate the kale and cook until wilted, 4 to 6 minutes. Season with salt and black pepper.
Add the tomato basil sauce, Parmesan rind, beans, and water. Season with salt and black pepper. Bring to a simmer, cover, and cook for 20 to 25 minutes.
Meanwhile, preheat the oven to 350 °F.
Put half of the bread pieces into the soup and stir. Cook for 3 to 5 minutes. Top the ribollita with the remaining pieces of bread, drizzle with olive oil, and bake uncovered until the top bread is golden brown, about 10 minutes.
Ladle into bowls, drizzle with more olive oil, garnish with the grated Parmesan, and serve.
