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.