Tuscan White Bean Stew (Ribollita)

Ingredients

• 2 Tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, thinly sliced
• ⅛ tsp dried red pepper flakes (or more, to taste)
• Salt and pepper, to taste
• 1 Tbsp tomato paste
• 1 bunch Tuscan kale, chopped (stems and ribs removed)
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (or 2 bouillon cubes + water)
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 Parmesan rind
• 1 can (15 oz) cannellini beans, rinsed and drained
• 2 cups cubed day-old or stale bread
• 2 Tbsp grated Parmigiano-Reggiano cheese

Directions

1. Heat the olive oil in a Dutch oven over medium heat. Cook the onion, carrot, celery, garlic, and red pepper flakes until partially softened, stirring occasionally, 7–8 minutes. Season with a pinch of salt and pepper.
2. Add the tomato paste and cook 1–2 minutes until fragrant. Stir in the kale and cook until it starts to wilt, 3–4 minutes.
3. Add the diced tomatoes, broth, thyme, bay leaf, and Parmesan rind, and bring to a simmer.
4. Mash about a quarter of the beans with a couple tablespoons of the cooking liquid into a paste. Stir the paste and the remaining whole beans into the soup — the mashed beans thicken it as it cooks.
5. Simmer with the lid slightly ajar until the vegetables are softened but still al dente, about 25 minutes.
6. Add the bread and simmer, partially covered, another 5–7 minutes — it will dissolve into the soup and thicken it further.
7. Remove the thyme sprigs, bay leaf, and Parmesan rind. Season to taste, then serve topped with Parmesan and a drizzle of olive oil.