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White Bean and Kale Ribollita

A thick Tuscan bread soup that gets better every day it sits in the fridge.

Time
1 h
Serves
6
Rating
3.73 cooks
by Maya Lindqvist

Method

  1. Soften the onion, carrot, and celery in olive oil over medium heat, about 10 minutes.

  2. Add the garlic and tomato paste and cook 2 minutes.

  3. Add the beans, kale, stock, and parmesan rind if using. Simmer 20 minutes.

  4. Stir in the bread and simmer 10 more minutes until the soup is thick enough to stand a spoon in.

  5. Serve with a heavy pour of good olive oil on top.

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