Ribollita

Tuscan bread soup packed with vegetables and beans.

Ingredients

• 2 cups cannellini beans
• 1 bunch kale
• 2 medium carrot
• 2 stalks celery
• 1 large onion
• 2 cups tomatoes
• 4 slices bread
• 1/4 cup olive oil

Method

1. Sauté onion, carrot, and celery in olive oil until soft.
2. Add tomatoes, beans, and kale; simmer for 45 minutes.
3. Prepare slices of bread; place in soup bowls.
4. Pour soup over bread, let it soak; serve warm.

Chef's tips

• Use stale bread for authenticity.
• Drizzle with olive oil before serving.