Ribollita

Description

Ingredients

• 2 cups cannellini (or any white bean), drained and rinsed
• 1/2 cup extra-virgin olive oil
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 large onion, chopped
• 1 carrot, peeled and chopped
• 1 large Yukon gold potato, diced
• 2 celery ribs, chopped
• 1 bunch kale, chopped roughly
• 1 cup canned tomatoes, chopped
• 2 cups chicken stock
• 3 slices day-old, crusty white country bread
• Grated Parmigiano-Reggiano (optional)

Directions

1. Mash one-cup cannellini beans in a bowl with the back of a fork until smooth. Set aside. 
2. Gently cook garlic, rosemary, onions, celery, carrot, and kale in the olive oil for about 20 minutes in a heavy-bottomed soup pot, stirring occasionally. Add both mashed and whole cannellini beans, chicken stock, potato, and tomatoes. 
3. Simmer gently for at least one hour. Add bread and simmer until it's completely dissolved into the soup. Taste. 
4. Adjust seasoning with salt and pepper. 
5. Serve (preferably the next day), drizzled with olive oil and Parmesan. Makes four generous servings.