Ribollita

Ingredients

Olive oil

4 tablespoons

Onion

1 large, diced

Carrots

2 medium, diced

Celery

2 stalks, diced

Garlic

4 cloves, minced

Cabbage

2 cups, chopped

Kale

2 cups, chopped

Cannellini beans

2 cans (15 oz each), drained and rinsed

Vegetable broth

6 cups

Stale bread

4 cups, torn into pieces

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 10 minutes.
3. Stir in the chopped kale and cabbage, cooking for another 5 minutes until they begin to wilt.
4. Add the drained cannellini beans and the vegetable broth. Bring the mixture to a boil.
5. Once boiling, reduce the heat and let the soup simmer for about 2 hours, allowing the flavors to meld together. Stir occasionally.
6. After 2 hours, add the torn stale bread to the pot. Stir well to combine and let it simmer for an additional 15-20 minutes until the bread has soaked up the broth and the soup thickens.
7. Season with salt and black pepper to taste.
8. Serve hot, drizzling each bowl with a little extra olive oil if desired.