Cannellini Bean Ribollita

• Olive oil(2 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Cannellini Beans(800 g)
• Kale(200 g)
• Vegetable Broth(900 ml)
• Bay leaf(1)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Bread(200 g)
• Flat Leaf Parsley(15 g)
• Lemon(1)optional

Method

1. 1

   Dice the {Onion}, {Carrot}, and {Celery}. Thinly slice the {Garlic}, strip the leaves from the {Kale} and tear into bite-size pieces, tear the {Bread} into rough chunks, and finely chop the {Fresh parsley}.

   ~12 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Carrot}, and {Celery} with the {Salt} and cook until softened and glossy. Stir in the {Garlic}, {Tomato paste}, {Thyme}, and {Black pepper} for the last minute.

   ~8 min

3. 3

   Add the {Canned tomatoes}, {Cannellini Beans}, {Vegetable Stock}, and {Bay leaf}. Bring to a boil, then lower the heat and simmer until the vegetables are tender and the broth has started to thicken slightly.

   ~12 min

4. 4

   Stir in the {Kale} and about two-thirds of the {Bread}. Simmer, stirring occasionally, until the kale is tender and the bread breaks down into the soup. Lightly mash some of the beans against the side of the pot to make the ribollita thick and rustic.

   ~7 min

5. 5

   Remove the {Bay leaf}. Stir in half the {Fresh parsley}. If you like, squeeze in a little juice from the {Lemon} to brighten it. Ladle into bowls and top with the remaining {Bread}, the rest of the {Fresh parsley}, and extra black pepper.

   ~2 min