1 loaf ciabatta bread
extra virgin olive oil
1 large Red Onionchopped
2 celery stalkschopped
2 to 3 Carrotspeeled and chopped
6 garlic clovesfinely chopped
28 oz canned whole San Marzano tomatoes(or any whole canned tomatoes you like)
1 cup dry white wine
4 cups vegetable broth
2 15- oz cans cannellini beansdrained and well rinsed
1 inch Parmesan rind
2 thyme sprigs
1 bay leaf
1 teaspoon dry oregano
½ teaspoon crushed red pepper flakes
1 lb Kalethick stems and veins removed, chopped
parmesan cheesegrated (optional)
How to Make Ribollita:
- Heat the oven to 400° F.
- Tear the bread into large pieces and put it on a large baking sheet.
- Drizzle with extra virgin olive oil and toss to make sure the bread is coated.
- Spread the bread so it is one layer on the baking sheet.
- Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over a medium-high heat until shimmering but not smoking.
- Add the onions, celery, and carrots.
- Sprinkle in a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened.
- Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine, and broth. Cook over a medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
- In the bowl of a food processor fitted with a blade, combine about ½ cup of the brothy tomato mixture and 1 cup of the cannelini beans. Purée.
- Add the Parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes, and a pinch of kosher salt to the tomato mixture.
- Stir to combine. Simmer over a medium heat for about 20 minutes.
- Now add the white beans, both the whole and puréed beans, and fresh kale. Stir to make sure the kale is submerged in the soup.
- Let the kale cook for a few minutes.
- Add ½ of the toasted ciabatta bread and stir.
- Simmer a little bit longer until the kale is fully cooked and the bread has softened and absorbed some of the liquid (see notes).
- Remove from the heat.
- Remove what is left of the Parmesan rind, bay leaf, and thyme sprigs.
- Top the soup with a bit more of the toasted bread.
- Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!