Ribollita

Ingredients

• 3 tbsp olive oil
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 250g lacinato kale, chopped
• 400g canned diced tomatoes
• 400g canned cannellini beans, drained
• 750ml vegetable broth
• 2 tsp dried thyme
• 1 bay leaf
• 100g day-old bread, cubed
• salt and pepper to taste

Method

1. Heat 2 tbsp olive oil in a large pot and sauté onion, carrots, and celery until softened, about 6 minutes.
2. Add garlic, kale, tomatoes, beans, broth, thyme, and bay leaf. Simmer for 20 minutes.
3. Toast bread cubes with 1 tbsp olive oil in a skillet until golden, about 5 minutes.
4. Stir bread into the soup and simmer for another 5 minutes until slightly thickened. Season with salt and pepper.
5. Ladle into bowls and serve warm as a hearty Italian comfort soup.