Ribollita

The Italian word “Ribollita” means “reboiled”…which is appropriate for this delicious Tuscan white bean and kale soup. Villagers often made it with leftover soups and stews from the previous day. It is a humble, yet satisfying meal.

Ingredients:
Olive oil
1 large onion, diced
1 cup diced carrots
1 cup diced celery,
6-8 garlic cloves, peeled and smashed
14 oz cannellini beans (white kidney beans), drained
28 oz canned diced tomatoes
Leftover crusty bread (about 1/2 a loaf)
1 large head of kale, chopped (about 5 – 6 loose cups)
4 cups of water
1 TBSP dried Italian seasonings
1/2 to 1 tsp red pepper flakes
Parmesan cheese wedge, rind removed and reserved

Method:
Preheat oven to 450º
In a large skillet, heat about 1/3 cup of oil over medium heat and saute onion, carrots and celery until tender but not browned.
Add tomatoes, garlic, seasoning and red pepper flakes.
Simmer until most of the liquid from the tomatoes cooks off.
Add beans and parmesan rind.
Add water and turn heat up to medium.
Add 1/2 the kale and allow it to wilt. Then add the rest of the kale.
Break up large chunks of bread (about 1/3 of the loaf) and add to the pot. Stir.
Take remaining bread and layer across the top of the soup.
Drizzle with olive oil and sprinkle liberally with grated parmesan.
Bake for 10-15 minutes or until the bread on the top toasts.
Serve with additional grated cheese.

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