Italian cuisine · Soups & Stews

Ribollita

Tuscan bread and vegetable soup with beans and kale.

Ingredients · for 4 servings

• 400 g cannellini beans
• Kale or savoy cabbage
• Carrots, celery
• Stale bread
• Olive oil

Instructions

1. Dice the carrots and celery and sweat in olive oil for 5 min; cut the kale into strips and add.
2. Add the cannellini beans and broth and simmer at gentle heat for 30 min.
3. Purée a handful of beans and return.
4. Tear the stale bread into pieces and stir in; boil for another 10 min until the soup is thick and rustic.
5. Season with salt and pepper.
6. Serve with plenty of good olive oil – even better the next day.