1 hWhite Bean and Kale Ribollita
A thick Tuscan bread soup that gets better every day it sits in the fridge.
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Photo: Ta4e Negodue, CC BY-SA 4.0
Cannellini & Kale Ribollita
A thick Tuscan bread soup that gets better every day it sits in the fridge. Thick enough to stand a spoon in.
- Time
- 1 h
- Serves
- 6
- Rating
- 4.33 cooks
Method
Soften the onion, carrot and celery in olive oil over medium heat, about 10 minutes.
Add the garlic and tomato paste and cook for 2 minutes.
Add the beans, kale and stock. Simmer for 20 minutes.
Stir in the bread and simmer until the soup is thick enough to stand a spoon in, about 10 minutes.
Serve with a heavy pour of your best olive oil on top.
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