Tuscan Ribollita

Ingredients

• 3 tablespoons Extra virgin olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 medium Celery stalks
• 3 minced Garlic cloves
• 2 15oz cans Cannellini beans
• 1 14.5oz can Diced tomatoes
• 4 cups Vegetable broth
• 1 bunch Lacinato kale
• 3 cups Stale crusty bread
• 1 teaspoon Dried thyme
• 0.5 teaspoon Red pepper flakes(optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat. Sauté onion, carrots, and celery until softened, about 8-10 minutes.

2. 2

   Add garlic, thyme, and red pepper flakes; cook for 1 minute until fragrant.

3. 3

   Stir in the diced tomatoes and one can of beans (drained). Take the second can of beans and mash half of them with a fork before adding to the pot to thicken the soup.

4. 4

   Add the vegetable broth and bring to a simmer. Cook for 15 minutes.

5. 5

   Stir in the chopped kale and cook until wilted, about 5 minutes.

6. 6

   Tear the stale bread into bite-sized chunks and stir them into the soup. Let sit for 5-10 minutes until the bread has absorbed the liquid and thickened the soup to a porridge-like consistency.

7. 7

   Serve with a generous drizzle of olive oil and black pepper.