Ribollita

Ingredients

For 2 people

• 3 tbsp extra-virgin olive oil
• 6 oz yellow onion, diced
• 3 oz carrots, diced
• 3 oz celery, diced
• 2 tsp minced garlic
• 1 tsp minced fresh rosemary
• 1 tbsp tomato paste
• 1 14 1/2 oz can diced tomatoes, drained
• 2 15 oz cans cannellini beans, drained and rinsed
• 4 cups unsalted vegetable broth
• 2 cups water
• 1 bay leaf
• 4 oz Tuscan kale, stemmed and chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 4 oz stale country bread, torn into 1-inch pieces
• 1 tbsp chopped flat-leaf parsley

Method

1. Sweat the aromaticsHeat 2 tbsp extra-virgin olive oil in a 5- to 6-quart Dutch oven over medium heat. Add 6 oz diced yellow onion, 3 oz diced carrots, 3 oz diced celery, and 1/2 tsp kosher salt. Cook for 8 to 10 minutes, stirring often, until the onion is translucent and the vegetables are softened but not browned.
2. Build the baseStir in 2 tsp minced garlic, 1 tsp minced fresh rosemary, 1/4 tsp red pepper flakes, and 1 tbsp tomato paste. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells sweet. Add 1 14 1/2 oz can drained diced tomatoes, 2 cans drained and rinsed cannellini beans, 4 cups unsalted vegetable broth, 2 cups water, 1 bay leaf, and 1/2 tsp black pepper. Bring the pot to a steady simmer.
3. Simmer and thickenReduce the heat to medium-low and simmer uncovered for 20 minutes, stirring now and then, until the carrots are fully tender and the broth looks slightly creamy. Use the back of a spoon to mash about 1 cup of beans against the side of the pot so the soup gets body without turning smooth.
4. Cook the greensStir in 4 oz chopped Tuscan kale a handful at a time, pressing it into the hot broth. Simmer for 5 minutes, until the leaves are dark green, tender, and fully wilted but still rustic.
5. Add the breadStir in 2 oz of the torn stale country bread and simmer for 2 minutes until it softens. Add the remaining 2 oz bread and the remaining 1/4 cup water, then simmer for 3 to 5 minutes more, stirring gently and mashing a few pieces against the pot, until the soup is thick enough to sit in a spoon instead of running like broth.
6. Finish and serveTurn off the heat. Stir in 1 tbsp chopped flat-leaf parsley and the remaining 1/2 tsp kosher salt. Remove the bay leaf, rest for 5 minutes, then ladle into shallow bowls and drizzle each bowl with the remaining 1 tbsp extra-virgin olive oil. Serve hot and refrigerate leftovers within 2 hours.