Ribollita Recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

8 ounces crusty sourdough bread or ciabatta bread (ideally stale, torn)

2 tablespoons extra-virgin olive oil (plus more for serving)

1 medium yellow onion (diced)

2 celery stalks or 1 medium fennel bulb (diced)

2 medium carrots (diced)

1 teaspoon sea salt

Freshly ground black pepper

3 garlic cloves (grated)

1 teaspoon chopped fresh rosemary

¼ cup dry white wine

1 (14-ounce) can diced tomatoes

4 cups vegetable broth

1½ cups cooked cannellini beans (drained and rinsed)

Parmesan rind (plus grated cheese for serving)

1 (8-ounce) bunch lacinato kale, stemmed, leaves torn

Directions

If using fresh bread, preheat the oven to 350°F and line a baking sheet with parchment paper.

Spread the bread in an even layer on the baking sheet and bake for 10 to 20 minutes, or until dry. Set aside.

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, salt, and several grinds of pepper and cook, stirring occasionally, for 10 to 15 minutes, or until very soft.

Add the garlic, rosemary, and wine. Stir, then add the tomatoes, broth, beans, and Parmesan rind. Cover and simmer for 20 minutes.

Uncover and remove the Parmesan rind. Stir in the kale and cook for 5 minutes, or until wilted. Stir in half the bread and season to taste. If you like a thicker ribollita, add more bread.

Ladle the ribollita into bowls. Top with more bread, if desired. Serve with drizzles of olive oil and grated Parmesan.