Ribollita – Traditional Tuscan Bread and Bean Soup

Preparation

1. 01

   sauté over medium heat

   Heat the extra-virgin olive oil in a wide, deep pot over medium heat. Add the finely chopped onion, carrot, and celery stalk and cook, stirring frequently, for about 8 minutes, until the vegetables are softened.

2. 02

   Brief sauté

   Add the finely minced garlic and cook for another 1 minutes. Then add the tomato paste and continue to cook, stirring, for 1 minutes.

3. 03

   Sautéing

   Add the small diced potatoes and sauté for 2 minutes. Add the canned diced tomatoes and stir.

4. 04

   cook over low heat

   Add the drained cannellini beans, hot vegetable broth, fresh rosemary sprig, and Parmesan rind (if using) to the pot. Bring to a boil, then reduce the heat and simmer, partially covered, for 20 minutes.

5. 05

   cook over low heat

   Add the roughly chopped cavolo nero (black kale) leaves and cook for 15 minutes more.

6. 06

   cook over low heat

   Add the stale bread pieces to the pot and cook for 15 minutes more. The bread will soften and give the soup a thick, hearty consistency. Remove the rosemary sprig and Parmesan rind. Season with salt and pepper.

7. 07

   serving

   Ladle the soup into bowls. Drizzle with extra-virgin olive oil and serve warm.