Ribollita

Ingredients

• 2 cups beans
• 3 cups kale
• 2 medium carrot
• 2 stalks celery
• 1 large onion
• 3 cloves garlic
• 4 slices wheat bread
• 2 cups tomatoes
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

1. 1Soak white beans overnight in water, then drain and rinse.
2. 2In a large pot, heat extra virgin olive oil over medium heat. Add chopped onions, carrots, and celery, cooking until soft.
3. 3Add minced garlic, rosemary, and thyme; cook for another minute until fragrant.
4. 4Add the soaked beans, vegetable broth, and chopped tomatoes to the pot. Bring to a boil.
5. 5Reduce heat to low, cover, and simmer for 30 minutes.
6. 6Add roughly chopped kale to the pot and continue to simmer until the beans are tender and the kale is cooked, about 15 minutes.
7. 7Tear whole grain bread into small pieces and add to the soup. Stir until the bread is completely soaked and the soup thickens.
8. 8Season with salt and black pepper to taste.
9. 9Let the soup sit for 5 minutes before serving to allow flavors to meld.
10. 10Serve hot, drizzling a bit of extra virgin olive oil on top before serving.
11. 11Garnish with fresh herbs if desired.
12. 12Enjoy your nutrient-rich Ribollita, a testament to the wholesome and hearty flavors of the Mediterranean.