Ribollita Soup
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrot, zucchini and celery. Cook until the vegetables have softened, about 7-8 minutes. Add the garlic cloves and a pinch of salt and pepper. Add the beans, the potato, chopped tomatoes in their juices, and the vegetable stock. Bring to a boil, stir and then reduce the heat to low. Add the fresh herbs, cover the pot and let it simmer for about 20 minutes.
  2. Remove the stems of the rosemary and thyme. Add the kale, and add in the bread in large chunks and let it soak into the soup. Let it simmer uncovered for another 5-8 minutes. Adjust the seasonings and add a splash of sherry vinegar. Divide among bowls to serve. Garnish with olive oil.