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Name: Authentic Tuscan Ribollita
Prep time: 25 min
Cook time: 75 min
Yield: 6
Cuisine: Italy
Ingredients: 1/4 cup extra virgin olive oil, plus more for serving; 1 large yellow onion, chopped; 2 medium carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, thinly sliced; 1 (14.5 oz) can diced tomatoes, with juice; 8 cups vegetable broth or water; 1 large russet potato, peeled and cut into 1/2-inch cubes; 1 bunch Tuscan kale (cavolo nero), stems removed and leaves chopped; 1 (15 oz) can cannellini beans, rinsed and drained; 4 thick slices of stale, crusty country bread; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1 teaspoon fresh rosemary, chopped (optional); Parmigiano-Reggiano rind (optional, for simmering)

Ribollita

🇮🇹 Italy

Tuscany

Tuscan vegetable and bread soup

Soup

Tuscan

Vegetarian

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