Italian 60 min

Ribollita Toscana

Name: Ribollita Toscana
Total time: 60 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cans (15 oz each) cannellini beans, drained; 1 bunch Tuscan kale (lacinato), stems removed, roughly chopped; ½ head savoy cabbage, roughly chopped; 4 thick slices day-old sourdough or Tuscan bread; 1 white onion, diced; 3 carrots, diced; 4 stalks celery, diced; 4 cloves garlic, sliced; 1 can (14 oz) whole San Marzano tomatoes, crushed; 6 cups vegetable or chicken broth; 4 tablespoons extra virgin olive oil, plus more for serving; 1 sprig fresh rosemary; Salt, black pepper, and red pepper flakes to taste

vegetarianvegancomfort-foodhealthy

Ingredientsfor 2

310

Cal

14g

Protein

48g

Carbs

Fat

12 cans (15 oz each) cannellini beans, drained
21 bunch Tuscan kale (lacinato), stems removed, roughly chopped
3½ head savoy cabbage, roughly chopped
44 thick slices day-old sourdough or Tuscan bread
51 white onion, diced
63 carrots, diced
74 stalks celery, diced
84 cloves garlic, sliced
91 can (14 oz) whole San Marzano tomatoes, crushed
106 cups vegetable or chicken broth
114 tablespoons extra virgin olive oil, plus more for serving
121 sprig fresh rosemary
13Salt, black pepper, and red pepper flakes to taste

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Instructions

1
Heat olive oil in a large, heavy pot over medium heat. Add onion, carrot, and celery with a pinch of salt and cook, stirring occasionally, for 12 minutes until completely softened and lightly golden.
2
Add garlic and rosemary and cook 2 minutes. Add crushed tomatoes and cook 5 minutes. Add broth, kale, and cabbage. Bring to a boil, then simmer 20 minutes.
3
Mash half the cannellini beans with a fork into a rough paste. Add all the beans (whole and mashed) to the pot and simmer 15 more minutes until the broth is thick and hearty. Season with salt, pepper, and red pepper flakes. Remove rosemary sprig.
4
Add the bread slices to the pot, pushing them below the surface. Ribollita means 'reboiled' — the bread absorbs the broth and thickens the soup overnight. For best results, make the day before and reheat. Serve with a very generous drizzle of best-quality extra virgin olive oil.