Tuscan Ribollita with White Beans

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 small Yukon Gold potato, diced
• 1 can (15 oz) crushed tomatoes
• 4 cups vegetable broth
• 2 cans (15 oz each) cannellini beans, drained
• 5 cups chopped kale or cavolo nero
• 4 thick slices day-old country bread, torn
• 1 tsp dried thyme
• Kosher salt, black pepper and olive oil for serving

Steps

1. Heat olive oil in a Dutch oven. Cook onion, carrots and celery with a pinch of salt until softened, 8 minutes.
2. Add garlic, potato and thyme; cook for 1 minute. Stir in tomatoes, broth and beans.
3. Simmer until potato is tender, about 15 minutes, then lightly mash some beans against the pot to thicken the soup.
4. Add kale and cook until tender, 6 to 8 minutes. Season generously with salt and pepper.
5. Stir in torn bread and simmer 5 minutes until it begins to break down into a thick stew.
6. Rest 10 minutes, drizzle with olive oil and serve warm.

Allergen note: Contains wheat. Use gluten-free bread if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.