Ribollita Tuscan Bread Bean Soup

In a large heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook gently for about 8-10 minutes, stirring occasionally, until the vegetables are softened and translucent but not browned. This forms the flavorful soffritto base.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic. Next, add the canned diced tomatoes with their juices, breaking them up slightly with a spoon. Simmer for 5 minutes, allowing the flavors to meld.

Add the rinsed and drained cannellini beans to the pot. Stir in the chopped kale or Swiss chard, working it in batches if necessary, until it wilts down. If using, add the fresh rosemary sprig now for extra aroma.

Pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes. This allows the vegetables to become tender and the flavors to deepen beautifully.

Remove the rosemary sprig if you used one. Stir in the torn pieces of stale Tuscan bread. The bread will absorb the liquid and begin to thicken the soup. Continue to simmer for another 5-10 minutes, stirring occasionally, until the bread has completely broken down and the soup has reached a thick, stew-like consistency.

Taste the Ribollita and season generously with salt and freshly ground black pepper. Adjust seasonings as needed. Ladle the hot Ribollita into bowls. Drizzle with a final touch of extra virgin olive oil and, if desired, sprinkle with grated Parmesan cheese before serving. This soup is even better the next day!