Ribollita

Tuscan bread and bean soup with kale, carrots and tomatoes, thick enough to eat with a fork. Better the next day.

Ingredients

For 6 servings.

• 4 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, sliced
• 1 (14.5 oz) can diced tomatoes
• 2 cans white beans, drained
• 1 bunch kale, chopped
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1/2 baguette, torn
• 1 tsp salt
• 1/4 tsp black pepper
• 1/3 cup grated parmesan (optional topping)

Method

1. Heat 3 tbsp of the oil in a large pot and cook the onion, carrots and celery for 10 minutes. Add the garlic and thyme for a minute.
2. Add the tomatoes, beans, broth, salt and pepper, bring to a simmer and cook for 15 minutes.
3. Stir in the kale and the torn bread and simmer for 15 minutes more, stirring now and then, until the bread melts into the soup.
4. Serve thick, with the last of the oil drizzled over and parmesan on the side.

Diets and allergens

Nutrition per serving

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