Ribollita

What you need

Ingredients

Measured for 6 servings.

• 75 mlOlive Oil
• 120 gOnion
• 80 gCarrots
• 100 gCelery
• 15 gGarlic
• 370 gCannellini Beans
• 1 pcs (approx. 400 g)Canned tomatoes
• 960 mlWater
• 1 gRosemary
• 1 gThyme
• 454 gKale
• 140 gWholegrain Bread

Make it

Method

1. 01

   Dice the 120 g onion, 80 g carrots and 100 g celery; mince 15 g garlic. Wash and chop 454 g kale, discarding tough stems. Drain and rinse the 370 g cooked cannellini beans if canned, and tear 140 g wholegrain bread into pieces.

2. 02

   Warm the measured 75 ml olive oil in a large heavy pot over medium heat. Soften onion, carrot and celery for about 7–8 minutes. Add garlic and stir for about 1 minute without browning it.

3. 03

   Add the beans, 400 g canned tomatoes, measured 960 ml water, 1 g rosemary and 1 g thyme. Bring to a simmer and cook uncovered for about 15–20 minutes, until the vegetables are tender; mash a small portion of beans against the pot to thicken the broth.

4. 04

   Stir in the kale and simmer for another 6–8 minutes until tender. Add the torn bread to the hot soup and let it soften for several minutes, or serve it alongside if a firmer texture is preferred. Divide into six equal portions.