Simple Ribollita Italian Bean Soup

Step 1

In the bottom of a soup pan, drizzle 2 to 3 Tablespoons of olive oil. Add the carrots, onions, and celery to the pan. Sauté the vegetables on medium high until they begin to soften.

Step 2

Add the minced garlic, and all of the spices and seasonings to the pan, mix well and continue to sauté until the garlic starts to gain a little caramel colour.

Step 3

Add the tomatoes to the pan and sauté for another couple minutes, then deglaze the pan with the white wine.

Step 4

Add the broth and cannellini beans to the pan, bring to a boil then reduce heat to a simmer. Cover and let simmer for at least 30 minutes.

Step 5

While the soup simmers, cut the bread into 1” cubes, set aside.

Step 6

After the soup has simmered for at least 30 minutes, add in the kale. Let cook until the kale is tender, then add in some cubed bread, starting with approximately 4 ounces., adding more as needed. Use a wooden spoon or spatula to push the bread into the soup, the bread will begin to break down. You can let it break down as much or as little as you would like. The bread will thicken the soup, this soup can be eaten as a lightly thickened soup or as a thick stew, almost porridge-like in texture.

Step 7

Serve garnished with parmesan cheese, olive oil, and additional bread!

Step 8

Store in an airtight container, bring to a boil the next day for even more flavor.