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 gently for 8-10 minutes until the vegetables are softened and translucent, but not browned. This is your soffritto, the flavor base of the soup.

Stir in the minced garlic and cook for another minute until fragrant. Add the chopped black kale or savoy cabbage to the pot. Cook, stirring occasionally, until the kale wilts down, which will take about 5-7 minutes. If using rosemary, add it now.

Pour in the crushed tomatoes, drained cannellini beans, and vegetable broth. Season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 15-20 minutes to allow the flavors to meld.

After simmering, remove about one cup of the soup (mostly beans and some liquid) and mash it with a fork or potato masher. Return the mashed beans to the pot. This step naturally thickens the soup and adds creaminess without using any dairy.

Remove the rosemary sprig if you used it. Arrange the day-old bread slices or torn pieces directly into the hot soup, pushing them down gently so they are submerged. Let the bread soak up the broth for a few minutes until soft. Alternatively, you can layer bread and soup in an oven-safe dish and bake at 180C/350F for 15 minutes for a crispier top.

Turn off the heat and let the Ribollita rest for 5-10 minutes. This allows the bread to fully absorb the liquid and the flavors to deepen further. Ladle the hearty soup into bowls, drizzle generously with extra virgin olive oil, and garnish with fresh chopped parsley. Serve immediately.