This hearty tomato-based Tuscan ribollita soup is thickened with leftover bread and is loaded with vegetables and beans and a hint of rosemary.
- 3 slices crusty bread, torn into pieces
- 1–1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 white onion, roughly chopped
- 2 celery stalks, roughly chopped
- 3 carrots, trimmed, peeled & roughly chopped
- 3 garlic coves, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 cup roughly chopped kale, stems removed
- 1–15 ounce can diced tomatoes
- 1–15 ounce can cannellini beans, rinsed and drained
- 4 cups vegetable stock
- 2 sprigs fresh rosemary
- 1 bay leaf
- Shaved Parmesan for serving
- 1 tablespoon chopped fresh parsley
- Preheat the oven to 400 degrees F.
- Toss the bread, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a sheet pan and spread into a single layer. Bake for 12-15 minutes until toasted and golden brown.
- Heat the remaining olive oil in a large saucepan over medium high heat. Then sauté the onions, celery and carrots until they start to soften, about 3-5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the red pepper flakes, tomato paste and remaining salt and pepper. Then add the kale and tomatoes.
- Using a fork, mash about 1/4 cup of the beans before adding the mashed beans and the whole beans into the saucepan. Add the stock, rosemary and bay leaf. Bring everything to a boil before reducing the heat and simmering for 20-25 minutes.
- Remove the rosemary sprigs and bay leaf and discard. Add about a third of the bread and continue simmering until the bread softens and starts to thicken the soup, about 5 minutes.
- Then top each bowl with pieces of the remaining bread, Parmesan and parsley before serving.