Ribollita (Tuscan Vegetable Soup)

• 2 cans (15 oz each) cannellini beans, rinsed and drained
• 1 bunch kale (Lacinato or curly), chopped
• 4 cups stale hearty white bread, torn into chunks
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large onion, diced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes

Instructions

1. 1

   In a large heavy pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for 8-10 minutes until softened.

2. 2

   Add the diced tomatoes (with juices) and the vegetable broth. Bring to a simmer.

3. 3

   Stir in the rinsed cannellini beans and the chopped kale. Simmer gently for 15-20 minutes until the kale is tender.

4. 4

   Add the torn stale bread chunks to the soup. Simmer for another 10-15 minutes. The bread will break down and thicken the soup into a stew-like consistency.

5. 5

   Season generously with salt and black pepper.

6. 6

   Serve hot, drizzled with high-quality extra virgin olive oil.