Ribollita Tuscan Bread Bean Soup

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, until the vegetables are softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the canned diced tomatoes with their juices and the rinsed and drained cannellini beans. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld. Season with salt and black pepper.

Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This allows the vegetables to become tender and the flavors to deepen.

Add the chopped black kale (cavolo nero) to the pot. Stir well, ensuring the kale is submerged in the liquid. Continue to simmer, uncovered, for another 10-15 minutes, or until the kale is tender but still vibrant green.

Stir in the torn pieces of stale rustic bread. Gently push the bread into the soup to soak up the liquid. Continue to cook for 5-7 minutes, stirring occasionally, until the bread has softened and thickened the soup. The soup should have a rustic, thick consistency.

Taste and adjust seasoning as needed. Ladle the hot Ribollita into bowls. Drizzle each serving generously with extra virgin olive oil and sprinkle with freshly grated Parmesan cheese. Serve immediately, or even better, let it rest for a few hours or overnight for the flavors to fully develop before reheating.